Low Carb Roasted Garlic, Spinach and Mushroom Stuffed Pork Chops (Gluten Free and Dairy Free)

4 pieces bone-in, thick cut pork chops
1 head roasted garlic (See the method I use)
2 Tbsp Dijon Mustard
8 oz mushrooms, chopped
2 cups baby spinach, chopped
Salt, pepper, and garlic powder, to taste
1 1/2 cup broth (veggie or chicken)

Mix together the roasted garlic and Dijon mustard and set aside. Heat 1 Tbsp of oil in a large skillet over medium high heat.  Add the chopped mushrooms and begin to brown.  Once the mushrooms are cooked through add the spinach.  Cook until the spinach is wilted.  Add the garlic/Dijon mustard mixture, stir to combine, and heat through.  Season to taste. Allow the mixture to cool before stuffing the pork chops.Starting from the side furthest from the bone, cut a slit into the pork chop until you reach the bone.  (Do not cut all the way through the chop…you want a pocket to hold the stuffing).  Stuff the pork chops with equal amounts of the spinach and mushroom mixture.  Season the outside of the chops with salt, pepper, and garlic powder, to taste.

Heat 1 Tbsp of oil in a large skillet over medium-high heat.  Sear the pork chops for 3-4 minutes on each side (carefully turn the pork chops so that the filling doesn’t fall out).  Reduce the heat to medium, add the broth (scrape the browned bits off the bottom of the pan), and loosely cover.  Cook for about 3 minutes or until the pork chops are cooked through.  Remove the pork chops (keep warm) and reduce the sauce until thickened.  Serve the sauce over the pork chops.

Net Carb Count*: