Pork chops stuffed with tomatoes and spinach

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

Add the sun-dried tomatoes, spinach, salt, pepper, and thyme.

Cook until combined, for 2 more minutes.

Transfer the mixture to a medium bowl and add the feta and the cream cheese.

Stir to combine and set aside.

Thinly beat with a meat mallet each chop.

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.

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

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

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

Transfer the pork to a side dish and tent with foil to keep warm.

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.

Before serving spoon some sauce over the pork.

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