Pork cutlets stuffed with spinach and sun-dried tomatoes

Ingredients:

• 4 natural pork cutlets (110 g each)
• 1 tbsp. l. olive oil + 1 tbsp. l.
• 2 cloves garlic, crushed
• 6 sun-dried tomatoes, diced
• 1 package (280 g) frozen spinach, thawed and squeezed out excess water
• 0.5 tsp salt + more to taste
• 0.5 tsp freshly ground black pepper + more to taste
• 1/4 tsp dried thyme
• 1/4 tbsp. (55 gr.) goat cheese
• 1/3 cup reduced-fat cream cheese
• 1.5 cups chicken broth
• Zest of half a lemon
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard

Preparation:

1. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, black pepper, and thyme. Cook, stirring, for about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and cream cheese. Stir to coat and set aside.
2. Using a sharp knife, cut a pocket into the thickest part of the pork chop. Fill each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the filling. Season the outside of the pork with salt and pepper.
3. In a small bowl, combine chicken broth, lemon zest, lemon juice, and mustard.
4. In a large heavy skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. When hot, add the pork. Cook until golden brown and cooked through, about 4 minutes per side. Transfer the pork to a plate and cover with foil to keep warm. Add the chicken broth mixture to the skillet and heat over medium heat. When the broth comes to a simmer, scrape up any browned bits from the bottom of the pan. Reduce the broth by half to create a light sauce, about 8 minutes. Drizzle the sauce over the pork before serving.