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Pork Chops Stuffed with Feta and Spinach Recipe

   
 

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     Pork Chops Stuffed with Feta and Spinach

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Cooking spray
4 cloves garlic, minced and divided
1/2 tsp salt, divided
1/4 tsp pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 package frozen chopped spinach, thawed, drained and squeezed dry
1/4 cup crumbled reduced-fat feta cheese
3 tbsp fat-free cream cheese
1/2 tsp grated lemon rind
 
4 bonless center-cut loin pork chops, trimmed
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1/4 tsp dried oregano

Instructions
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 cheeses and rind.
Cut a horizontal slit through the thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining salt and 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.


Originally Submitted
12/24/2012





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