Pork Chops Stuffed with Feta and Spinach - 7.2g Carbs, 2.8g Fiber
From: David Bonom, Cooking Light - APRIL 2007
These Greek-inspired spinach- and feta cheese-stuffed pork chops
have earned rave reviews from our users.
Servings: 4
Serving size: 1 pork chop
Cooking spray
4 garlic cloves, minced and divided
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10oz pkg) frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 oz) crumbled reduced-fat feta cheese
3 Tbsp (1 1/2 oz) block-style fat-free cream cheese
1/2 tsp grated lemon rind
4 (4-oz) boneless center-cut loin pork chops, trimmed
2 Tbsp fresh lemon juice
2 tsp Dijon mustard
1/4 tsp dried oregano
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with
cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon
salt, 1/8 teaspoon pepper, tomatoes, and spinach; saute 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.
Servings: 4
Serving size: 1 pork chop
Nutrition per Serving:
232 Calories, 33% Calories from fat, 8.6g Fat, 3.4g Saturated fat,
3.1g Monounsaturated fat, 0.7g Polyunsaturated fat, 32.1g Protein,
7.2g Carbs, 2.8g Fiber, 73mg Cholesterol, 2.5mg Iron, 640mg Sodium,
186mg Calcium
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