Spinach Stuffed Pork Chops

1. 1

   Crisp bacon slices in a medium sauce pan and let cool on a paper towel. Save the bacon grease and reduce to medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 minutes. Transfer mixture to a medium bowl. Crumble cooked bacon slices into the bowl. Stir to combine and set aside.

2. 2

   Use a sharp knife to cut a pocket into the thickest part of the pork chop. Stuff each pocket with 1/4 of the spinach mixture and close pork around the stuffing (may need toothpicks to secure). Season the outside of the pork with salt and pepper.

3. 3

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

4. 4

   Warm 1 tablespoon coconut oil in the same skillet, over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side depending on thickness. 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 browned bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Add capers at the last minute and spoon sauce over pork before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.