Serves: 4
Prep/Cook time: 30 minutes

• Olive Oil
• 2 cloves garlic, chopped
• 8 oz sun-dried tomatoes, diced
• 1 (10 oz) bag frozen spinach, thawed & excess water drained
• Salt & pepper for seasoning
• 1/4 teaspoon dried thyme
• 1/2 cup (4 ounces) feta cheese
• 4 center-cut pork chops
• 1 1/2 cups chicken broth
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 bag Spring Blend Rice

Set oven to 200 degrees. Prepare spring blend rice as directed. Meanwhile, drizzle olive oil in a medium sauté pan over medium heat. Add the garlic and cook for about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined. Transfer the mixture to a medium bowl. Add the feta cheese, stir to combine, and set aside. 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 mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper. In a small bowl combine the chicken broth, lemon juice, and mustard. Warm another large skillet with a drizzle of olive oil over medium-high heat. When the pan is hot, add the pork. Sauté until golden and cooked through, about 4 minutes per side. Transfer pork to a side dish and keep warm in the oven. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Remove pork from oven. Be careful, plate will be hot. Spoon rice onto desired plates, serve a piece of pork with the rice and ladle sauce over the pork. Enjoy!