Pork Chops Stuffed With Sun-Dried Tomatoes And Spinach - cooking recipe

Ingredients

1 tablespoon olive oil, plus
1 tablespoon olive oil
2 garlic cloves, minced
6 sun-dried tomatoes, diced
1 (10 ounce) bag frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup goat cheese
1/3 cup reduced-fat cream cheese
4 (4 ounce) center-cut pork chops
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 saute 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 the cream cheese.
Stir to combine and set aside.
Use a sharp knife to cut a pocket into the thickest portion of the pork chop. 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.
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
When the pan is hot add the pork.
Cook until golden and cooked through, about 4 minutes per side.
Transfer the pork to a side dish and tent with foil to keep warm.
Add thechicken broth mixture to the skillet 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.
Spoon some sauce over the pork before serving.