Pork Chops Stuffed with Feta and Spinach

Pork Chops Stuffed with Feta and Spinach

4.8 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 259.6
  • Total Fat: 10.4 g
  • Cholesterol: 91.4 mg
  • Sodium: 674.7 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 35.4 g

View full nutritional breakdown of Pork Chops Stuffed with Feta and Spinach calories by ingredient
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Number of Servings: 4


    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 (not Core)
    1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
    1/4 cup (1 ounce) crumbled fat-free feta cheese
    3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese (not Core)
    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; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté 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.

Number of Servings: 4

Recipe submitted by SparkPeople user GVMEMOMENT.


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