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:
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.