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Greek-Inspired Pork Chops

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Greek-Inspired Pork Chops

Directions

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Ingredients :

  • 2 tablespoons olive oil
  • divided
  • 2 cloves garlic
  • minced
  • 1 (10 ounce) package frozen chopped spinach
  • thawed and drained
  • 6 each oil-packed sun-dried tomatoes
  • drained and diced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ cup softened cream cheese
  • 3 tablespoons crumbled feta cheese
  • 4 each boneless pork chops
  • 4 wooden or metal toothpicks
  • 1 pinch ground black pepper to taste
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • ½ lemon
  • zested
  • 2 teaspoons Dijon mustard
  • Methods :

  • Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add garlic and cook for 1 minute. Add spinach, sun-dried tomatoes, salt, 1/2 teaspoon black pepper, and thyme. Cook until combined, about 2 minutes. Transfer mixture to a medium bowl and add cream cheese and feta cheese. Stir to combine and set aside.
  • Pound each pork chop with the smooth side of a meat mallet until thin. Place 1/4 of the spinach mixture on each chop, fold in half, and secure with a toothpick. Season the outside of each chop with black pepper.
  • Combine chicken broth, lemon juice, zest, and Dijon mustard in a small bowl.
  • Heat remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Add the pork and cook until golden and no longer pink in the centers, about 5 minutes per side. Transfer to a side dish and tent with foil to keep warm.
  • Add the chicken broth mixture to the skillet. Scrape up the bottom of the pan and cook over medium-high heat until reduced by half, about 8 minutes. Spoon some sauce over the pork before serving.
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