Serves: 4
Cooking Time: 1 1/2 hours
Serving Suggestion: Any side will do
Prep Time: 20 minutes

INGREDIENTS

  • 1 Tbsp olive oil, plus 1 Tbsp
  • 2 cloves garlic, minced
  • 6 sun-dried tomatoes, diced
  • 1 (10-oz) bag frozen spinach, thawed and excess water squeezed out
  • ½ tsp salt, plus more for seasoning
  • ½ tsp freshly ground black pepper, plus more for seasoning
  • ¼ tsp dried thyme
  • ¼ cup goat cheese (2 oz)
  • ⅓ cup reduced-fat cream cheese
  • 4 (4-oz) center-cut pork chops
  • 1 ½ cups chicken broth
  • ½ lemon, zested
  • 2 Tbsp lemon juice
  • 2 tsp Dijon mustard

1. 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.

2. 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.

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

4. 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.