Pork Chops Stuffed With Spinach and Sun-Dried Tomatoes

Ingredients

4 (4-ounce) boneless center-cut pork chops or tenderloins

2 tablespoons olive oil

2 cloves garlic, minced

6 sun-dried tomatoes, diced

1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out

1/2 teaspoon salt, plus more for seasoning

1/2 teaspoon black pepper, plus more for seasoning

1/4 teaspoon dried thyme

1/4 cup (2 ounces) goat cheese

cup reduced-fat cream cheese

1 1/2 cups chicken broth

1/2 lemon, zested

2 tablespoons lemon juice

2 teaspoons Dijon mustard

Preparation

Warm the 1 tablespoon olive oil in a medium pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop on its side. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper. (Note: Don't over-stuff! Once the cheese starts to melt, you'll have a mess in the pan)

In a small bowl combine the chicken broth, lemon zest, lemon juice and mustard.

Warm the remaining 1 tablespoon of olive oil in a large pan over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side for desired wellness. Transfer pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the pan over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. (Note: You can add cornstarch to the sauce to thicken it slightly if desired)

To serve, spoon sauce over pork, with jasmine (or white) rice and a vegetable.