Sun-Dried Tomato & Spinach Stuffed Pork Chops

• 2 Tablespoons Olive Oil, Divided
• 2 cloves Garlic, Minced
• 6 whole Sun-Dried Tomatoes, Diced
• 5 ounces, weight Frozen Chopped Spinach, Thawed And Drained
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/4 teaspoons Thyme
• 1/4 cups Goat Cheese
• 1/4 cups Cream Cheese
• 4 whole 4-oz Boneless Pork Loins
• 1- 1/2 cup Chicken Broth
• 2 Tablespoons Lemon Juice
• 1/2 whole Lemon, Zested
• 2 teaspoons Dijon Mustard

1. In a large pan, heat 1 Tablespoon of olive oil over medium heat.
2. Add the minced garlic and let it cook for 1 minute.
3. Then add the sun-dried tomatoes, spinach, salt, pepper and thyme to the pan and cook it for 2-3 minutes until combined.
4. Remove the mixture from the pan and place it in a medium sized bowl.
5. Add add the goat and cream cheese to the mixture.
6. Mix it all up until its combined.
7. Set aside.
8. Using a sharp knife, cut a deep pocket into the thickest part of the pork loins.
9. Then stuff each pork loin with the spinach/tomato mixture.
10. Add the other tablespoon of olive oil to the pan and heat it up.
11. Then add the stuffed pork loins.
12. Cook on each side for 4-6 minutes until brown.
13. Meanwhile, while the pork is in the pan cooking, mix and combine the chicken broth, lemon juice, dijon mustard and lemon zest to a bowl.
14. After the pork is done, remove it from the pan and place it on a plate.
15. Add the chicken broth mixture to the pan.
16. Then boil down and reduce the chicken broth sauce to about half of what it originally was.
17. Serve the stuffed pork with some creamy mashed potatoes and top it all off with the chicken broth sauce!
18. ENJOY!

olive oil, garlic, tomatoes, salt, pepper, thyme, goat cheese, cream cheese, loins, chicken broth, lemon juice, lemon, dijon mustard

Taken from tastykitchen.com/recipes/main-courses/sun-dried-tomato-spinach-stuffed-pork-chops/ (may not work)