Pork Chops Stuffed with Feta and Spinach

Pork Chops Stuffed with Feta and Spinach (Adapted from CL)

1 teaspoon olive oil
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
10 ounce package frozen chopped spinach, thawed and squeezed dry
1 ounce crumbled feta cheese
1 1/2 ounces cream cheese
1/2 teaspoon grated lemon zest
4 boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano

Preheat broiler.

In a large skillet, heat oil over medium-high. Add 2 garlic cloves and sauté for 1 minute. Stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes and spinach - cook until any moisture in the pan evaporates. Remove from the heat and stir in cheeses and zest.

Using a sharp knife, carefully 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. Season the pork with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Arrange pork on the rack of a broiler pan lightly coated with cooking spray.

In a small bowl, whisk together the remaining remaining 2 garlic cloves, juice, mustard, and oregano. Brush half of mustard mixture over pork. Broil for 6 minutes then remove and turn each piece over. Brush remaining mixture over pork and continue to broil until done, about 2 more minutes.

Makes 4 servings.

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