Stuffed Pork Chops

Prep 15 min Cook 20 min Serves 4
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 Tbsp golden raisins
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
4 (1/4 lb each) boneless center-cut pork chops
1/2 cup low-sodium chicken broth
1 tsp balsamic vinegar

1. To make the filling, mix the spinach, raisins, garlic, 1/2 tsp of the salt, and 1/4 tsp of the pepper in a medium bowl.

2. Insert a small knife into one side of each pork chop and cut until a pocket has opened. Fill each pocket with 1/2 cup of the filling. Secure the openings with toothpicks.

3. Sprinkle the chops evenly with the remaining 1/2 tsp salt and 1/4 tsp pepper. Heat a large heavy skillet (preferrably cast-iron) over high heat until very hot, about 2 minutes. Add the chops and cook until browned, about 5 minutes per side. Transfer the chops to a large plate; cover loosely with foil and keep warm.

4. To make the sauce, add the broth to the skillet and bring to a boil. Reduce heat and simmer, scraping up the browned bits with a wooden spoon, until the mixture is reduced by one half, about 3 minutes. Remove the skillet from the heat and stir in the balsamic vinegar. Pour the sauce evenly over the pork. Enjoy!

Thanks Amy!