Pork Chops Stuffed With Sun-Dried Tomatoes and Spinach

READY IN: 35mins




  • 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 thechicken 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.