Pork Chops Stuffed with Feta and Spinach

Pork Chops Stuffed with Feta and Spinach
Photo by Lee Harrelson


  • ¼ cup (1 ounce) crumbled reduced-fat feta cheese
  • ½ teaspoon grated lemon rind
  • ¼ teaspoon freshly ground black pepper, divided
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 2 teaspoons Dijon mustard
  • 4 (4-ounce) boneless center-cut loin pork chops, trimmed
  • 2 tablespoons fresh lemon juice
  • + 6 more ingredients
    • Cooking spray
    • 4 garlic cloves, minced and divided
    • ¼ teaspoon dried oregano
    • 5 sun-dried tomatoes, packed without oil, diced
    • ½ teaspoon salt, divided
    • 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese

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 ...

View full recipe at My Recipes


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