Feta and Spinach Stuffed Pork Chops - News, Weather and Classifieds for Southern New England

Feta and Spinach Stuffed Pork Chops

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Serves 4


2 tablespoons extra virgin olive oil

4 cloves garlic, minced

1/4 cup sundried tomatoes, sliced

1 10-ounce package frozen spinach, thawed, drained, and chopped

1/2 cup reduced fat feta cheese, crumbled

3 tablespoons fat free cream cheese

1/2 teaspoon lemon zest, grated

4 4-ounce pork chops

2 tablespoons lemon juice

2 teaspoons Dijon mustard

1/4 teaspoon dried oregano

salt and freshly ground black pepper to taste

Method of Preparation:

1. Preheat broiler.

2. Heat a large nonstick skillet over medium-high heat. Add olive oil, then garlic. Saute for 1 minute before adding the tomatoes and spinach. Cook until moisture has evaporated. Remove from heat, stir in cheeses and lemon zest. Season with salt and pepper.

3. 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. Season outside with salt and pepper. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan.

4. Combine lemon juice, Dijon, and oregano. Brush half of mustard mixture on pork. Broil for 6 minutes, flip, and brush with remaining mixture. Broil an additional 6 minutes or until pork registers 145 degrees F on a thermometer.

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