Stuffed pork chops, mashed potatoes and roasted cauliflower

Ingredients

• 1 (10 oz) package frozen spinach, thawed
• 2 tablespoons golden raisins
• 2 garlic cloves, minced
• 2 tablespoons freshly grated parmigiana cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 boneless center-cut pork chops
• 1/2 cup chicken broth
• 1 teaspoon balsamic vinegar

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Preparation

• Make the filling by combining the spinach, raisins, garlic, parmigiana cheese, 1/2 teaspoon salt and 1/4 tsp pepper.
• Insert a knife into one side of the pork chop and cut a pocket. Fill the pocket with 1/4 of the filling (or as much as you can) and secure with a toothpick. Sprinkle chops with salt and pepper.
• Heat a saute pan over med high heat and add 1 tablespoon olive oil and one tablespoon of butter.
• When the butter foams add your pork chops and cook until browned, about 5 minutes per side. Remove to a plate when done and tent with foil while you make the sauce.
  
• Add the broth and leftover filling to same pan and bring to a boil. Reduce heat and simmer, scraping up brown bits with a wooden spoon, until mixture reduces by half. Remove skillet from heat and add vinegar,serve over pork chops.

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