Shelly's Recipe

PORK CHOPS STUFFED WITH FETA AND SPINACH

Category: Pork - Chops and Steaks

Cooking spray
4 garlic cloves, minced and divided
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
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) crumbled reduced-fat feta cheese
3 tbsp (1 1/2 oz) cream cheese
1/2 tsp grated lemon rind
4 (4-oz) boneless center-cut loin pork chops, trimmed
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1/4 tsp dried oregano

Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; saute 1 minute. Add 1/4 tsp salt, 1/8 tsp 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 remaining 1/4 tsp salt and remaining 1/8 tsp 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. Serves 4