Not a 30 Minute Meal (Part 2)

Part 2 of an A W E S O M E meal!

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

1 tablespoon olive oil, plus 1 tablespoon

2 cloves garlic, minced

6 sun-dried tomatoes, diced

1 (10-ounce) bag of frozen spinach,

thawed and excess water squeezed out

¹/ ₂ teaspoon salt, plus more for seasoning

¹/ ₂ teaspoon freshly ground black pepper, plus more for seasoning

¹/ ₄ teaspoon dried thyme

¹/ ₄ cup (2 ounces) goat cheese

¹/ ₃ cup reduced-fat cream cheese

4 (4-ounce) center-cut pork chops

_{1¹/2 cups chicken broth}

¹/ ₂ lemon, zested

2 tablespoons lemon juice

2 teaspoons Dijon mustard

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.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with a fourth 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.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

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.