Greek-Inspired Pork Chops

1. 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.

2. 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.

3. Combine chicken broth, lemon juice, zest, and Dijon mustard in a small bowl.

4. 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.

5. 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.

Cook's Note:

You can use 7 cups fresh spinach that been cooked in a microwave with 2 tablespoons water for 2 minutes on high power (this way you preserve all the vitamins) instead of frozen.