Name: Pork chops stuffed with sun-dried tomatoes and spinach
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Tbsp olive oil, plus 1 Tbsp; 2 cloves garlic, minced; 6 sun-dried tomatoes, diced; 1 (280g) bag of frozen spinach, thawed and excess water squeezed out; 1/2 tsp salt, plus more for seasoning; 1/2 tsp freshly ground black pepper, plus more for seasoning; 1/4 tsp dried thyme; 56g goat cheese; 75g reduced-fat cream cheese; 4 (112g) center-cut pork chops; 335ml chicken broth; 1/2 lemon, zested; 2 Tbsp lemon juice; 2 tsp Dijon mustard

1) Warm 1 tablespoon of the olive oil in a medium frying pan over a medium heat. Add the garlic and cook until fragrant, about 1 minute.

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

3) Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

4) Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

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

6) Warm the remaining 1 tablespoon of olive oil in a large, heavy frying pan over a medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm.

7) Add the chicken broth mixture to the pan over a medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers.

8) Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.