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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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (32%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.6mg||2 %|
|Sodium 315.8mg||11 %|
|Potassium 407.5mg||11 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 5.5g|
|Protein 6.1g||9 %|
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Calories per serving: 72
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