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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EQUIPMENT:
- 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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EQUIPMENT:
- 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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INGREDIENTS:
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EQUIPMENT:
- Length: 2 minutes