How to make it

  • Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sundried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl.
  • Add the goat cheese and the cream 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 and sundried tomato
  • 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 zest, lemon juice, and mustard.
  • Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over 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. Add the chicken broth mixture to 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. Spoon some sauce over the pork before serving.

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