This was pretty easy to make and very good. It was very filling, though. This recipe is from Cooking Light and their comment was, "Taking a culinary cue from Greece, the savory filling of spinach, cheeses, and lemon zest have made these pork chops a reviewer favorite."
Serves 4.
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 frozed 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; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saute until moisture evaporates. Remove from heat; stir in cheese and rind.
Cut a horizontal slit through thickets 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. (Note: I used a cookie wire cooling rack and placed it in a baking sheet with sides.) Combine remaining 2 garlic cloves, lemon 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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