Feta & Spinach Stuffed Pork Chops

Yield: 4     (serving size: 1 pork chop)

cooking spray

4 garlic cloves, minced & 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, drained & squeezed dry

1/4 cup (1 oz.) crumbled fat-free feta cheese

3 tbsp. (1 1/2 oz.) block-style fat-free 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 bustard

1/4 tsp. dried oregano

  1. Preheat broiler. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add (2) garlic cloves; saute 1 minute. Add 1/4 tsp. salt, 1/8 tsp. pepper, tomatoes and spinach; saute until moisture evaporate. Remove from heat; stir in cheeses and rind.
  2. Cut a horizontal slit through thickest portion of each pork chop to form pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle 1/4 tsp. salt and 1/8 tsp. pepper over pork. Preheat broiler.
  3. Arrange pork on rack of broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine (2) 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.

from Cooking Light Annual Recipes 2008


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