Just made this recipe for a weeknight dinner and if you do the prep work ahead of time (i.e. - on Sunday), it makes for an easy dinner (prep through the stuffing stage and then season / baste the night you plan on cooking them off fully). TIP: buy thin cut pork chops and then pound out with a mallet; fold to "stuff" (this makes it easier to broil and not have raw pork). I used 1 tbsp. less of cream cheese, and fresh whole spinach (chopped). I think that the feta amount is a tad too much, so next time I would cut it back some. To save time, I just seasoned the outside with garlic powder, oregano, salt & pepper. Served with a tossed salad of red onion, bell pepper, tomato and cucumber drizzled with olive oil and some kalamata olive juice and a dash of salt. Overall, it was a good meal and I would make again - enjoy!
Pork Chops Stuffed with Feta and Spinach
These Greek-inspired spinach- and feta cheese-stuffed pork chops have earned rave reviews from our users.
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- Calories: 232
- Calories from fat: 33%
- Fat: 8.6g
- Saturated fat: 3.4g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.7g
- Protein: 32.1g
- Carbohydrate: 7.2g
- Fiber: 2.8g
- Cholesterol: 73mg
- Iron: 2.5mg
- Sodium: 640mg
- Calcium: 186mg
- Cooking spray
- 4 garlic cloves, minced and divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 5 sun-dried tomatoes, packed without oil, diced
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
- 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
- 1/2 teaspoon grated lemon rind
- 4 (4-ounce) boneless center-cut loin pork chops, trimmed
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried oregano
- Preheat broiler.
- 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. Remove from heat; stir in cheeses and rind.
- 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. 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. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
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