Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

• 1 tablespoon olive oil, plus 1 tablespoon
• 2 cloves garlic, minced
• 6 sun-dried tomatoes, diced
• 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/4 teaspoon dried thyme
• 1/4 cup (2 ounces) goat cheese
• 1/3 cup reduced-fat cream cheese
• 4 (4-ounce) center-cut pork chops
• 1 1/2 cups chicken broth
• 1/2 lemon, zested
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard

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