Spinach and Feta Stuffed Pork Chops

Ingredients

  • 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
  • Directions

    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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