Pork Chops Stuffed with Feta and Spinach

By á-1009

Ingredients

• 4 garlic cloves, diced
• 1/2 tsp. salt, divided
• 1/4 tsp. black pepper
• 5 sun-dried tomatoes, packed without oil, diced
• 1 - 10 oz. pkg. frozen chopped spinach, thawed,
• drained and squeezed dry
• 1/4 cup (1 oz.) Feta cheese
• 3 tbsp. block cream cheese
• 1/2 tsp. grated lemon rind
• 4 - 4 oz. boneless pork cutlets
• 2 tbsp. fresh lemon juice
• 2 tsp. Dijon mustard
• 1/4 tsp. oregano

Preparation

Step 1

Preheat broiler.

Heat large skillet, coat with cooking spray. Add 2 cloves garlic, saute 1 min.. Add 1/4 tsp. salt, 1/8 tsp. pepper, tomatoes, spinach. Saute until moisture evaporates. Remove from heat. Stir in cheeses and rind.

Cut a horizontal slit through chops to form a pocket. Stuff about 1/4 cup of filling in each chop. Sprinkle remaining salt/pepper over pork. Arrange pork on rack in broiler pan. Combine remaining 2 garlic cloves, juice, mustard and oregano in a bowl - stir well. Brush half of mustard mix over pork. Broil 6 min., turn, baste with remaining sauce, broil 2 min. more or until done.