Stuffed Pork Chops

I have to give props to my girl, Giada, for this recipe. The flavors of this pork chop with the filling is amazing, and it's healthy! I'm sure you could use chicken breasts too, but I highly recommend the pork...it's the "other white meat" ;-)

Pork Chops Stuffed with Sun-Dried Tomatoes, Cheese and Spinach

1 T. olive oil, plus 1 T.

2 cloves garlic, minced

6 sun-dried tomatoes, diced

1 (10-oz.) frozen spinach, thawed and drained well

salt & pepper

1/4 t. dried thyme

1/4 c. (2 oz.) goat cheese

1/3 c. reduced-fat cream cheese

4 center-cut boneless pork chops

1 1/2 c. chicken broth

1/2 lemon, zested

2 T. lemon juice

2 t. dijon mustard

Warm 1 T. olive oil in saute pan over medium heat. Add garlic and cook about 1 min. Add sun-dried tomatoes, spinach, salt & pepper, and thyme. Cook until combined, about 2 more minutes. Transfer mixture to a bowl, and add the goat cheese and cream cheese. Stir to combine and set aside.

Using a sharp knive, cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach mixture. Season the outside of the chop with salt & pepper.

Warm other 1 T. olive oil in saute pan over medium-high heat. When hot, add pork chops and cook until golden, 4-5 minutes per side (depending on how thick they are). Transfer to a plate and cover with foil. Add chicken broth to pan to pick up the drippings, lemon zest, lemon juice, and mustard. Whisk until combined and reduce to make a light sauce. Pour over stuffed chops before serving.