Pork Chops Stuffed with Feta and Spinach

Photo by Brian B.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • Cooking spray

  • 4

    garlic cloves, minced and divided

  • 1/2

    teaspoon salt, divided

  • 1/4

    teaspoon freshly ground black pepper, divided

  • 5

    sun-dried tomatoes, packed without oil, diced

  • 1

    (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

  • 1/4

    cup (1 ounce) crumbled reduced-fat feta cheese

  • 3

    tablespoons (1 1/2 ounces) block-style fat-free cream cheese

  • 1/2

    teaspoon grated lemon rind

  • 4

    (4-ounce) boneless center-cut loin pork chops, trimmed

  • 2

    tablespoons fresh lemon juice

  • 2

    teaspoons Dijon mustard

  • 1/4

    teaspoon dried oregano

Directions

Preheat broiler. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

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