Greek-Inspired Pork Chops

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.

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.

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

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.

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.