Thursday, January 7, 2010

Pork Chops Stuffed with Feta and Spinach

I served this with roasted potatoes.

Pork Chops Stuffed with Feta and Spinach
Recipe courtesy of Angie Shotkoski

4 garlic cloves, minced and divided
1/2 tsp salt, divided
1/4 tsp pepper
5 sundried tomatoes, packed w/o oil, diced
1 pkg frozen spinach, thawed, drained, squeezed dry (or use fresh and cook until H20 done)
1.4 cup crumbled feta
4 Tbsp block style cream cheese
1/4 tsp dried oregano
1/2 tsp grated lemon rind
2 Tbsp fresh lemon juice
4 boneless center cut loin chops
2 tsp Dijon mustard

Heat large skillet, spray with cooking spray and saute 2 garlic cloves.  Add 1/4 tsp salt, 1/8 tsp pepper, tomatoes and spinach.  Saute until moisture evaporates.  Remove from heat and stir in cheeses and rind.  Cut slit in the thickest part of chop.  Stuff about 1/4 cup mixture into each pocket.  Sprinkle remaining salt and pepper over pork.  Combine remaining garlic, lemon juice, mustard, and oregano and brush over pork.  Broil chops, turn, and brush with marinade.  6 minutes on 1st side, 2+ minutes on other side.  *Angie's note - I baked in oven.

This is what it looked like before going into the oven.

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