Pork Chops Stuffed with Feta and Spinach

Taking a culinary cue from Greece, the savory filling of spinach, cheeses, and lemon zest have made these pork chops a reviewer favorite.

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

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

232 (33% from fat)

Fat:

8.6g (sat 3.4g,mono 3.1g,poly 0.7g)

Protein:

32.1g

Carbohydrate:

7.2g

Fiber:

2.8g

Cholesterol:

73mg

Iron:

2.5mg

Sodium:

640mg

Calcium:

186mg