0.5 teaspoon pepper black freshly ground plus more for seasoning
1.5 cups chicken broth
2 teaspoons dijon mustard
0.3 teaspoon thyme leaves dried
10 ounce pkt spinach frozen thawed
2 cloves garlic minced
2 ounces goat cheese
2 tablespoons juice of lemon
0.5 lemon zest
0.3 cup cream cheese reduced-fat
1 tablespoon olive oil
16 ounce center-cut pork chops
0.5 teaspoon salt plus more for seasoning
6 sun-dried tomatoes diced
Equipment
bowl
frying pan
knife
aluminum foil
Directions
Watch how to make this recipe.
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 the chicken 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.
