Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Ingredients

• Olive oil
• 2 cloves minced garlic
• 6 sun-dried diced tomatoes
• 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
• Salt
• Black pepper
  
• 1/4 teaspoon dried thyme
• 1/4 cup goat cheese
• 1/3 cup cream cheese
  
• 4 (4-ounce) pork chops
• 1 1/2 cups chicken broth
• 1/2 a lemon zest
  
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard

Instructions

Warm olive oil over medium heat. Saute the garlic then add sun-dried tomatoes, spinach, salt, pepper, and thyme. Put it into a bowl and stir in the goat cheese and cream cheese.

Cut a pocket into the pock chop and stuff with the mixture. Season the pork with salt and pepper.

Cook the pork with the olive oil until golden brown (about 4 minutes per side). Tent the pork for a couple of minutes. Add the chicken broth and reduce. Add the lemon zest, lemon juice, and mustard and serve with the pork.