Pork chops stuffed with tomatoes and spinach
1 tbs olive oil + 1 tbs
2 cloves garlic, minced
6 sun-dried tomatoes in oil, diced
200g cleaned fresh spinach, blanched* cleaned or
280g frozen spinach, thawed and excess water squeezed out
½ tsp salt
½ tsp ground black pepper
¼ tsp dried thyme
3 tbs feta cheese, crumbled
¼ cup cream cheese
4 boneless pork chops
1 cup chicken broth from ½ cube
½ lemon, zested
2 tbs lemon juice
2 tsp Dijon mustard
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute.
Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.
Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.
Thinly beat with a meat mallet each chop. Place ¼ of the spinach and sun-dried tomato mixture on the each chop, fold in half and secure with a wooden or metal toothpick. Season the outside of the pork with 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. Add the pork and cook for 5 minutes per side until golden and cooked through.
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 bottom of the pan and cook for 8 minutes to reduce the broth by half.
Before serving spoon some sauce over the pork.
*Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).