FFf Eclectic Red Barn: Pork Chops Stuffed with Feta and Spinach

Saturday, October 17, 2015

Pork Chops Stuffed with Feta and Spinach

I am always looking for simple recipes that I can make that taste great and are easy. These stuffed pork chops fit that bill nicely. They can be ready in less than 30 minutes; Rachael Ray would be proud.
 Pork Chops Stuffed with Feta and Spinach


When I bought groceries at the beginning of the month, they had BOGO on these boneless pork chops. I divided them into 2 pork chops each. I had some feta and spinach left so what to make. I found this recipe over at My Recipes. I made a few changes to the original recipe for these Greek inspired chops.
Greek Inspired Pork Chops @Eclectic Red Barn
I used fresh spinach instead of frozen. I just added large hand fulls to the pan until I thought I had enough. It really wilts down. I also used some stone ground mustard and a little Dijon mustard together. You can see the little seeds on the chops.  

The recipe says to broil the chops on both sides. I wanted to make sure they were cooked, so I baked them for 10 minutes and then broiled them on each side. They were cooked and still moist.
Greek Inspired Pork Chops I think this recipe would be great with boneless chicken as well. Might try that next time. Bon Appétit

 Recipe                                                                       Print

Pork Chops Stuffed with Feta and Spinach

Greek Pork Chops.JPG

Ingredients:

  • Cooking spray
  • 4 garlic cloves, minced and divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • Fresh spinach, large hand fulls (could use frozen, make sure to thaw and drain)
  • 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
  • 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 oven to 350.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and spinach; saute until spinach wilts. Remove from heat; stir in cheese.
  • 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.
  • Bake for 10 minutes; turn baste with remaining mixture and cook another 5 minutes.
  • Turn oven to broil and cook for 3-4 minutes or until done.


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