SPINACH STUFFED PORK CHOPS

SPINACH STUFFED PORK CHOPS image

Categories Pork

Yield 4 servings

Number Of Ingredients 14

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1 tablespoon of coconut oil
1 tablespoon capers
2 cloves of garlic, minced
6 sun-dried tomatoes, diced
1 package of spinach
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
3 slices bacon
4 center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoon dijon mustard

Steps:

Crisp bacon slices in a medium sauce pan and let cool on a paper towel. Save the bacon grease and reduce to medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 minutes. Transfer mixture to a medium bowl. Crumble cooked bacon slices into the bowl. Stir to combine and set aside. Use a sharp knife to cut a pocket into the thickest part of the pork chop. Stuff each pocket with 1/4 of the spinach mixture and close pork around the stuffing (may need toothpicks to secure). 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 1 tablespoon coconut oil in the same skillet, over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side depending on thickness. 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. Scrape up the browned 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. Add capers at the last minute and spoon sauce over pork before serving.