D made these last night and both of us thought they were gross. The lemon was overpowering, and both of us ended up taking the filling out of the pork and just eating the pork. A true disappointment. We will not make again. We had with a Caesar Salad and pan fried potatoes with Greek Seasoning which both of ate.
Pork Chops Stuffed with Feta and Spinach
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
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
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.
Yield: 4 servings (serving size: 1 pork chop)
CALORIES 232 (33% from fat); FAT 8.6g (sat 3.4g,mono 3.1g,poly 0.7g); PROTEIN 32.1g; CHOLESTEROL 73mg; CALCIUM 186mg; SODIUM 640mg; FIBER 2.8g; IRON 2.5mg; CARBOHYDRATE 7.2g
Cooking Light, APRIL 2007
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