Pork chops stuffed with tomatoes and spinach Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 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

Instructions:

1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute.
2. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.
3. Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.
4. Thinly beat with a meat mallet each chop.
5. Place 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.
6. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
7. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
8. Add the pork and cook for 5 minutes per side until golden and cooked through.
9. Transfer the pork to a side dish and tent with foil to keep warm.
10. 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.
11. Before serving spoon some sauce over the pork.
12. *Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).