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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Warm the 1 tablespoon olive oil in a medium saute pan over medium heat and add the garlic and cook about 1 minute.
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  • Length: 1 minutes

Step 2

  • Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.
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  • Length: 2 minutes

Step 3

  • Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.
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Step 4

  • Thinly beat with a meat mallet each chop.
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Step 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.
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Step 6

  • In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
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Step 7

  • Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
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Step 8

  • Add the pork and cook for 5 minutes per side until golden and cooked through.
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  • Length: 5 minutes

Step 9

  • Transfer the pork to a side dish and tent with foil to keep warm.
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Step 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.
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  • Length: 8 minutes

Step 11

  • Before serving spoon some sauce over the pork.
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Step 12

  • *Cook spinach in a microwave oven with 2 tablespoons water for 2 minutes on MAX (this way you preserve all the vitamins).
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  • Length: 2 minutes