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Weaver Street Market: We Own It!
Pork Chops Stuffed with Feta and Spinach Print E-mail
Pork Chops Stuffed with Feta and Spinach
4 servings (serving size: One 5-6 oz. pork chop)

• Cooking spray or Bionaturae Organic Extra Virgin Olive Oil
• 4 garlic cloves, minced and divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 5 sun-dried tomatoes, diced
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry or 6 oz of fresh spinach, cooked until the water is gone
• 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
• 3 tablespoons (1 1/2 ounces) block-style  Organic Valley Organic Cream Cheese
• 1/2 teaspoon grated lemon rind
• 4 (6-ounce) all natural boneless center-cut loin pork chops, trimmed
• 1 tablespoons fresh lemon juice
• 1 teaspoon Spectrum Canola Oil or Bella Famiglia Extra Virgin Olive Oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon dried oregano

1. Preheat broiler.
2. 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.
3. Remove from heat; stir in cheeses and rind.
4. 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.
5. 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.
6. Combine remaining 2 garlic cloves, juice, oil, mustard, and oregano in a bowl; stir well.
Brush half of mustard mixture over pork.
7. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
Serve with couscous or rice.

All of our profits are returned to owners, donated to our community, or used to strengthen the cooperative. Cooperative businesses are honest, open and fair, behave with integrity, and remain accountable for their actions.