Pork chops stuffed with tomatoes and spinach

Ingredients

• 1 Tbs olive oil 
• 2 cloves garlic minced
• 6  sun-dried tomatoes diced in oil
• 200 g pkt spinach fresh cleaned
• 280 g spinach frozen thawed
• 0.5 tsp salt 
• 0.5 tsp pepper black
• 0.3 tsp thyme dried
• 3 Tbs feta cheese crumbled
• 0.3 cup cream cheese 
• 4  pork chops boneless
• 1 cup chicken broth 
• 0.5  lemon zest 
• 2 Tbs juice of lemon 
• 2 tsp dijon mustard 

Equipment

• bowl
• frying pan
• oven
• toothpicks
• aluminum foil
• microwave
• meat tenderizer

Directions

1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute.
2. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.
3. Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.
4. Thinly beat with a meat mallet each chop.
5. Place of the spinach and sun-dried tomato mixture on the each chop, fold in half and secure with a wooden or metal toothpick. Season the outside of the pork with pepper.
6. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
7. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
8. Add the pork and cook for 5 minutes per side until golden and cooked through.
9. Transfer the pork to a side dish and tent with foil to keep warm.
10. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the bottom of the pan and cook for 8 minutes to reduce the broth by half.
11. Before serving spoon some sauce over the pork.
12. *Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).