Instructions

1. 1

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

2. 2

   Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, for 2 more minutes.

3. 3

   Transfer the mixture to a medium bowl and add the feta and the cream cheese. Stir to combine and set aside.

4. 4

   Thinly beat with a meat mallet each chop.

5. 5

   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.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

    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.

11. 11

    Before serving spoon some sauce over the pork.

12. 12

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