Spinach Pork Chops With Lemon Gravy

• 1/2 cup chopped onion
• 1 tablespoon butter
• 1 package (6 ounces) fresh baby spinach
• 1/4 cup chopped walnuts, divided
• 3 teaspoons minced garlic
• 4 boneless pork loin chops (1 inch thick and 6 ounces each)
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup chicken broth
• 1 tablespoon lemon juice

1. In a large skillet, saute onion in butter until tender. Add the spinach, and 2 tablespoons walnuts; cook and stir just until spinach is wilted. Add garlic: cook 1 minute longer. Remove from the heat; set aside.
2. Cut a deep slit in each pork chop, forming a pocket. Stuff 1/4 cup spinach mixture into each chop; secure with toothpicks. Sprinkle with pepper. In the same skillet, cook chops in oil for 4-8 minutes on each side until a thermometer reads 145u0b0. Remove and keep warm. Let meat stand 5 minutes before serving.
3. Stir flour and salt into skillet until blended. Gradually stir in broth and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops; sprinkle with remaining walnuts.

onion, butter, baby spinach, walnuts, garlic, pork loin chops, pepper, olive oil, flour, salt, chicken broth, lemon juice

Taken from www.tasteofhome.com/recipes/spinach-pork-chops-with-lemon-gravy/ (may not work)