Pork Chops Stuffed with Feta and Spinach

Pork Chops stuffed with Feta and Spinach

Yield: 4 servings

Cooking Spray

4 garlic cloves, minced and divided

½ tsp salt

¼ tsp freshly ground black pepper

5 sun-dried tomatoes, packed without oil, diced

1 (10 oz) package frozen chopped, spinach, thawed, drained, and squeezed dry

¼ cup (1 oz) crumbled reduced fat feta cheese

3 tbsp (1 ½ oz) block style fat-free cream cheese

½ tsp grated lemon rind

4 (4-oz) boneless center-cut loin pork chops (about ½ inch thick), trimmed

2 tsp fresh lemon juice

2 tsp Dijon mustard

¼ tsp dried oregano

1.       Preheat broiler

2.       Heat a large nonstick skillet over medium high heat, and coat with cooking spray. Add 2 minced garlic cloves; sauté 1 minute. Add ¼ tsp salt, 1/8 tsp pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.

3.       Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about ¼ cup spinach mixture into each pocket. Sprinkle ¼ tsp salt and 1/8 tsp pepper over pork. Arrange pork on rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine 2 minced garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn chops. Brush remaining mixture over pork; broil 2 minutes or until done.