Yummy pork chops.

Ingredients


• 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

• 1 1/2 cups chicken broth

• 1/2 lemon, zested

• 2 tablespoons lemon juice

• 2 teaspoons Dijon mustard

Directions

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.









Stuffed Pork Chops



So I didn’t have goat cheese, so I bumped the cream cheese up to 2/3 cup



1 cup of chopped tomatoes



I just sort of tossed the spices in. More thyme than the recipe said, but whatever.



Waiting forever for the pork to defrost in the microwave. I’ll probably abuse them with a tenderizer just for that.



I didn’t use lemon zest. I didn’t measure the lemon juice. Instead of Dijon mustard I just used a few dashes of mustard powder. And then I peppered it.



I wanted to clean out the tomato spinach chunks from the pan, so I fried some of the fat pieces I cut off earlier, to brown the pan.



So next time, I’ll probably put the sauce in while I’m cooking the pork, to keep them more moisturized. Also, I’ll make sure I defrost them earlier. I got into a fight with my microwave.



Overall, yummy. I served them with wild rice and mixed veggies, which I put some thyme in to bring it all together.