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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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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 441 | ||
Calories from Fat: 219 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 157.3mg | 48 % | |
Sodium 403.1mg | 14 % | |
Potassium 1077.3mg | 28 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 5.5g | ||
Protein 46.7g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 441
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