Pork Chops Stuffed with Feta and Spinach
|4 Garlic clove; minced and divided|
|1/2 teaspoonSalt; divided|
|1/4 teaspoonFreshly ground black pepper; divided|
|5 Sun-dried tomatoes; (packed without oil), diced|
|10 ounceFrozen chopped spinach; thawed, drained and squeezed dry|
|1 ouncereduced fat feta cheese; crumbled|
|1 1/2 ounceFat-free cream cheese|
|1/2 teaspoonLemon rind; grated|
|4 4-ounceBoneless center-cut pork loin chops; (1/2 inch thick), trimmed|
|2 tablespoonFresh lemon juice|
|2 teaspoonDijon mustard|
|1/4 teaspoonDried oregano|
Pork Chops Stuffed with Feta and Spinach Preparation
Heat a large nonstick skillet over medium-high heat. and coat with cooking spray. Add 2 minced garlic cloves; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saute 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 1/4 teaspoon salt and 1/8 teaspoon peper over pork. Arrange pork on rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine 2 minced garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn chops. Brush remaining mixture over pork; broil 2 minutes or until done.
This meal also taste great with Herbed Pita on the side.
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