Rating: 4.5 stars
68 Ratings
  • 5 star values: 44
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 1

Ready in about 40 minutes, these easy, Greek-inspired chops are impressive enough for guests.

Recipe by Cooking Light April 2007

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Yield:
4 servings (serving size: 1 pork chop)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

232 calories; calories from fat 33%; fat 8.6g; saturated fat 3.4g; mono fat 3.1g; poly fat 0.7g; protein 32.1g; carbohydrates 7.2g; fiber 2.8g; cholesterol 73mg; iron 2.5mg; sodium 640mg; calcium 186mg.
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