March 4, 2008

Pork Chops with Feta and Spinach

This is one of those recipes that sounds fancy and requires a bit of effort, but it is definitely worth the work. The end result is a fantastic combination of flavors that makes you feel like you're at a fancy restaurant.

Pork Chops with Feta and Spinach
6 garlic cloves, minced
1/4 tsp. salt, divided
1/8 tsp. black pepper, divided
3 sun-dried tomatoes (w/out oil) diced
5 oz. spinach (thawed, drained and squeezed dry)
1/8 cup feta cheese
1 1/2 Tbsp. cream cheese
2 pork chops
1 Tbsp. lemon juice
1 tsp. Dijon mustard
1/4 tsp. oregano

Preheat broiler. Heat large skillet and spray with non-stick spray. Add 3 garlic cloves and cook 1 minute. Add half the salt and pepper, the tomatoes and spinach. Cook, stirring often, until moisture evaporates. Remove from heat, and stir in cheeses.

Slice pork chops horizontally to form pockets. Stuff each chop with half the spinach mixture. Sprinkle with salt and pepper. Place on sprayed aluminum foil sheet placed on broiler pan.

Combine remaining garlic, lemon juice, mustard and oregano and mix well. Brush half mixture on chops. Broil 6 minutes and flip chops. Brush with remaining mixture. Broil 2 to 4 more minutes, until cooked through. Serves 2.

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