Ingredients
- 4 garlic cloves, evenly divided
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 5 sun dried tomatoes, diced
- 1 pkge frozen, chopped spinach squeezed dry
- ¼ cup crumbled feta
- 3 tbsp cream cheese, fat free
- ½ tsp grated lemon peel
- 4 boneless center-cut pork chops
- 2 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- ¼ tsp dried oregano
Instructions
- 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.
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