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      Feta and Spinach Stuffed Pork Chops

      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.