These impressive-looking pork chops, stuffed with a mixture of sun-dried tomatoes, spinach and goat cheese, are surprisingly quick and easy to make.
• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: Serves 4
• 1 tbsp olive oil, plus 1 Tbsp
• 2 cloves garlic, minced
• 6 sun-dried tomatoes, diced
• 1 (10-oz) bag frozen spinach thawed and excess water squeezed out
• ½ tsp salt, plus more for seasoning
• ½ tsp freshly ground black pepper, plus more for seasoning
• ¼ tsp dried thyme
• ¼ cup goat cheese (2 oz)
• ⅓ cup reduced-fat cream cheese
• 4 (4-oz) center-cut pork chops
• 1 ½ cups chicken broth
• ½ lemon, zested
• 2 Tbsp lemon juice
• 2 tsp 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 1/4 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.
This great family recipe is thanks to Food Network at http://www.foodnetwork.ca/everyday-cooking/photos/most-popular-pork-recipes/#!pork-chops-stuffed-with-sun-dried-tomatoes-and-spinach