Pork Chops Stuffed With Tomatoes And Spinach

• 1 tablespoon olive oil + 1 tbs
• 2 cloves garlic minced
• 6 sun-dried tomatoes in oil diced
• 200 grams fresh spinach cleaned, or blanched* cleaned
• 280 grams frozen spinach thawed and excess water squeezed out
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 3 tablespoons feta cheese crumbled
• 1/4 cup cream cheese
• 4 boneless pork chops
• 1 cup chicken broth from 1/2 cube
• 1/2 lemon zested
• 2 tablespoons lemon juice
• 2 teaspoons dijon mustard

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. Place 1/4 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.
5. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
6. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Add the pork and cook for 5 minutes per side until golden and cooked through.
7. Transfer the pork to a side dish and tent with foil to keep warm.
8. 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.
9. Before serving spoon some sauce over the pork.
10. *Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).

olive oil , garlic, tomatoes, fresh spinach, frozen spinach, salt, ground black pepper, thyme, feta cheese, cream cheese, pork chops, chicken broth from, lemon zested, lemon juice, mustard

Taken from www.yummly.com/recipe/Pork-Chops-Stuffed-With-Tomatoes-And-Spinach-1668449 (may not work)