s PORK CHOPS STUFFED WITH FETA AND SPINACH **
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s PORK CHOPS STUFFED WITH FETA AND SPINACH **
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Ingredients
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Instructions Instructions: *** 10-6-08 pretty good *** Taking a culinary cue from Greece, the savory filling of spinach, cheeses, and lemon zest have made these pork chops a reviewer favorite. 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 Preheat broiler. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sautT 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sautT 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. Yield: 4 servings (serving size: 1 pork chop) CALORIES 232 (33% from fat); FAT 8.6g (sat 3.4g,mono 3.1g,poly 0.7g); IRON 2.5mg; CHOLESTEROL 73mg; CALCIUM 186mg; CARBOHYDRATE 7.2g; SODIUM 640mg; PROTEIN 32.1g; FIBER 2.8g Cooking Light, APRIL 2007 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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