Method:

1. Warm 1 tablespoon of the olive oil in a medium frying pan over a medium heat. Add the garlic and cook until fragrant, about 1 minute. 

2. Add the sun-dried tomatoes, spinach, salt, pepper and thyme. Cook until combined, about 2 more minutes.

3. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

4. Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper. 

5. In a small bowl combine the chicken broth, lemon zest, lemon juice and mustard. 

6. Warm the remaining 1 tablespoon of olive oil in a large, heavy frying pan over a medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. 

7. Add the chicken broth mixture to the pan over a medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. 

8. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.