Greek-Inspired Pork Chops
2 tablespoons olive oil
2 cloves garlic
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
2 teaspoons Dijon mustard
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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