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Pork Chops Stuffed with Feta and Spinach

Calories 760 kcal
Author David Bonom, Cooking Light , APRIL 2007

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
  • 10 ounces frozen chopped spinach -- thawed drained, and squeezed dry
  • 1/4 cup crumbled reduced-fat feta cheese -- 1 ounce
  • 3 tablespoons block-style fat-free cream cheese -- 1 1/2 ounces
  • 1/2 teaspoon grated lemon rind
  • 16 ounces boneless center-cut loin pork chops -- trimmed
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon dried oregano

Instructions

  1. Preheat broiler.
  2. 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.
  3. 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.
Nutrition Facts
Pork Chops Stuffed with Feta and Spinach
Amount Per Serving
Calories 760 Calories from Fat 243
% Daily Value*
Fat 27g42%
Cholesterol 241mg80%
Sodium 3725mg162%
Carbohydrates 15g5%
Fiber 7g29%
Protein 121g242%
* Percent Daily Values are based on a 2000 calorie diet.