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.