Pork Chops Stuffed with Feta and Spinach Menu
Flavorful boneless pork chops make for a satisfying supper. (Serves 4)
Yogurt drizzled with honey and cinnamon
* Cut 2 (6-inch) pitas into 8 wedges. Lightly coat pita wedges with cooking spray. Sprinkle with 1/4 teaspoon dried basil, 1/4 teaspoon dried coriander, 1/8 teaspoon salt, and 1/8 teaspoon dried thyme. Place pita wedges on a baking sheet; bake at 425º for 8 minutes or until toasted.
Cooking Light, April 2007
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