Apparently I’m on a kick of stuffing pork with spinach. I mean, it’s delicious so it’s hard to argue. It’s also easy to make it pretty healthy and low cal. I got this recipe from Cooking Light, but ditched the sun dried tomatoes as I’m not a huge fan. I intended to sub roasted red peppers but I was out of them. Still good with just the spinach and feta as the filling. We served this with mashed cauliflower and garlicky roasted asparagus.
- 2 boneless pork chops, trimmed
- 4 garlic cloves, crushed and divided
- salt and pepper
- 1 10-ounce package spinach, stemmed (I didn’t stem it and it was still fine)
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried oregano
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add salt, pepper, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheese 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 more salt and pepper to taste 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.