Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
Prep Time: 35 mins.
|1 tbsp olive oil, plus 1 tablespoon|
|2 clove garlic, minced|
|6 sun-dried tomato, diced|
|10 oz bag frozen spinach, thawed and excess water squeezed out|
|1⁄2 tsp salt, plus more for seasoning|
|1⁄2 tsp black pepper, freshly ground, plus more for seasoning|
|1⁄4 tsp dried thyme|
|1⁄4 cup goat cheese, (2 ounces)|
|1⁄3 cup reduced-fat cream cheese|
|4 oz center-cut pork chop|
|1 1⁄2 cup chicken broth|
|1⁄2 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.