Tuesday, September 15, 2009
Pork Chops Stuffed With Feta and Spinach
From Cooking Light April 2007
Yield: 4 servings (serving size = 1 pork chop)
4 garlic cloves, minced and divided (I'm lazy and buy minced garlic in a jar)
1/2 tsp salt, divided
1/4 tsp black pepper, divided
5 sundried tomatoes, packed without oil, diced
1-10 oz. packaged frozen chopped spinach, thawed and drained
1/4 cup crumbled reduced fat feta (I used fat free feta)
3 TBS block-style fat free cream cheese (I used Kraft reduced fat because I can't stand the way fat free tastes)
1/2 tsp grated lemon rind (after reading the reviews on myrecipes.com I omitted this)
4-4oz. boneless center-cut loin pork chops, trimmed
2 TBS fresh lemon juiced (I used bottled because again, lazy)
2 tsp Dijon mustard
1/4 tsp dried oregano
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.
I served this with a simple salad. The filling in the pork is excellent and Patrick wants to try it in steak roll-ups sometime. Thinking back, I'm pretty sure I used 2 TBS of Dijon mustard rather than 2 tsp by mistake, but it was perfect. The "sauce" would probably be good on salmon as well. I broiled one side of the chops for 6 minutes and the other side for 4, but it probably could have stood a few more minutes in the oven. Definitely something I'll make again when we're getting tired of chicken and beef.