It’s time to get fancy!!! I love pork chops but I usually have a couple ways to fix them. This recipe packs a punch and has a new way (at least, for me) to make pork chops.
1 Tablespoon olive oil
4 garlic cloves, minced and divided
salt and pepper
5 sun dried tomatoes, diced
1 package fresh spinach
1/4 cup crumbled feta cheese
3 Tablespoons cream cheese
1/2 teaspoon lemon rind, grated
4 pork chops, boneless
2 Tablespoons fresh lemon juice
1 teaspoons Dijon mustard
1/4 teaspoon dried oregano
- Heat a large skillet over a medium heat. Coat pan with olive oil, and add 2 garlic cloves; sauté for 1 minute. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, tomatoes and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.
- Cut a slit through the thickest portion of each pork chop to form a pocket. If you have thin chops, you can fold them over. Stuff about 1/4 cup spinach mixture into each pocket.
- Sprinkle with salt and pepper on each pork chop. Arrange pork on a broiler pan that has been sprayed with cooking spray.
- Combine remaining 2 garlic cloves, lemon juice, mustard, and oregano in a bowl; stir well. Brush half of the mustard mixture over the pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.