Pork Chops Stuffed with Feta and Spinach
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Ingredients
Cooking Spray
4 garlic cloves, minced and separated
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, without oil, diced
1 pack (10 oz) frozen chopped spinach, thawed, drained and pressed dry
¼ cup (1 oz) minced low-fat feta cheese
3 tablespoons (1 1/2 ounces) low-fat cream cheese, diced
½ teaspoon grated lemon zest
4 boneless pork chops (4 ounces each), trimmed in the center
2 tablespoons fresh lemon juice
2 teaspoons dijon mustard
¼ teaspoon dried oregano
To make
Ready in about 40 minutes, these light Greek-style chops impress guests.
Preheat the grill.Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Add 2 garlic cloves; simmer for 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; cook until the moisture has evaporated. Remove from heat; add cheese and zest.Make a horizontal incision in the thickest part of each pork chop to create a pocket. Place about 1/4 cup of the spinach mixture in each pocket. Sprinkle the pork with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Place the pork on the grill of a broiler tray or baking dish, greased with cooking spray; place the grill on a baking sheet. Combine the remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; mix well. Brush the pork with half of the mustard mixture. Bake for 6 minutes; turn pork over. Brush the remaining mixture over the pork; bake for 2 minutes or until tender.
Preheat the grill.Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Add 2 garlic cloves; simmer for 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; cook until the moisture has evaporated. Remove from heat; add cheese and zest.Make a horizontal incision in the thickest part of each pork chop to create a pocket. Place about 1/4 cup of the spinach mixture in each pocket. Sprinkle the pork with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Place the pork on the grill of a broiler tray or baking dish, greased with cooking spray; place the grill on a baking sheet. Combine the remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; mix well. Brush the pork with half of the mustard mixture. Bake for 6 minutes; turn pork over. Brush the remaining mixture over the pork; bake for 2 minutes or until tender.
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Author:Admin
Published: 11/20/2023 9:51 PM
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