Pork Chops Stuffed with Sun Dried Tomatoes and Spinach

2 TBSP Olive Oil
4 TSP Garlic
1/4 cup Sun-Dried Tomatoes
10 ounces Spinach (Canned or Frozen)
1/2 TSP Salt
1/2 TSP Fresh Ground Black Pepper
1/3 cup reduced fat cream cheese
3 center-cut pork chops
1 1/2 cups chicken broth
1/2 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 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.

Number of Servings: 3

Recipe submitted by SparkPeople user AMYJMERRITT.