Stuffed Pork Chops with Dijon Reduction

I was in a rut of what to fix for dinner for B and me this week and after reading a few recipes for stuffed pork chops, I threw this one together.  I didn't follow any recipe in particular but took bits and pieces from others.  The chops definitely need the dijon reduction.  B wasn't too sure if she wanted to try that part but she ended up really like it!  My measurements below are approximate since I didn't really measure any of it.

Here's the "stuffing"

The final product

Ingredients:

2 medium pork chops
1/4 - 1/2 package of fresh spinach
1/2 c baby bella mushrooms, coursely chopped
1-2 tsp garlic
1/4 - 1/3 c feta cheese (I used fat free mediterrean herb)
2 tbsp Olive Oil

For the reduction:
1/2 - 3/4 c Fat Free Chicken Stock
1/4 c Dijon mustard
2-3 "shakes" of Worcestershire Sauce
1 tbsp flour (if desired)

Directions:
In a saute pan, heat 1 tbsp olive oil over medium heat.  Add mushrooms and begin to heat.  When the mushrooms are almost soft, add spinach and garlic & heat until the spinach is wilted.  Add feta and mix to combine (cheese doesn't need to melt)

Butterfly the pork chop - making sure you don't slice all the way through

Stuff chop with spinach, mushroom, cheese.  If needed, secure the chops with toothpicks

In the same saute pan, heat 1 tbsp olive oil.  Place chops in pan and cook over medium - medium high heat for about 4 minutes per side. 

While the chops are cooking, combine the ingredients for the reduction.  After the 4 minutes per side, add the reduction sauce to the pan, lower heat and simmer for about another 5 minutes. 

Place chops on the plate (remove toothpicks if necessary).  Drizzle reduction on top of the chops and serve.