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1
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute.
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2
Add the sun-dried tomatoes, spinach, salt, pepper, and thyme.
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3
Cook until combined, about 2 more minutes.
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4
Transfer the mixture to a medium bowl.
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5
Add the goat cheese and the cream cheese.
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6
Stir to combine and set aside.
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7
Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing.
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8
Season the outside of the pork with salt and pepper.
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9
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
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10
Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
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11
When the pan is hot add the pork.
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12
Cook until golden and cooked through, about 4 minutes per side.
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13
Transfer the pork to a side dish and tent with foil to keep warm.
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14
Add thechicken broth mixture to the skillet over medium-high heat.
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15
Scrape up the brown bits from the bottom of the pan as the chicken broth simmers.
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16
Reduce the broth by half to make a light sauce, about 8 minutes.
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17
Spoon some sauce over the pork before serving.
