Stuffed Pork Chop - Weight Watchers Magazine recipe

1 (10oz) package frozen spinach, thawed & squeezed dry
2 Tbsp. golden raisins
2 garlic cloves, minced
1 tso. salt
1 tsp. black pepper
4 (1/4-lb) boneless center-cut pork chops
1/2 c. low-sodium chicken broth
1 tsp. balsamic vinegar

1. To make filling, mix the spinach, raisins, garlic, 1/2tsp. of the salt, & 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 w/ 1/2c. of the filling. Secure the opening w/ toothpicks.
3. Sprinkle the chops evenly w/ the remaining 1/2 tsp. salt & 1/4 tsp. pepper. Heat a large heavy skillet (preferably cast-iron) over high heat until very hot, about 2 minutes. Add the chops & cook until browned, about 5 minutes per side. Transfer the chops to a large plate; cover loosely w/ foil & keep warm.
4. To make the sauce, add the broth to the skillet and bring to a boil. Reduce the heat & 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 vinegar. Pour the sauce evenly over the pork.
Points Value 5