Spinach and Feta Pork Chops

Spinach and Feta Pork Chops

Spinach and Feta Pork Chops

Course: Main Course
Keyword: pork recipes
Servings: 4
Calories: 259.6kcal
Author: Elite Training Facility


  • 4 cloves garlic minced and divided
  • 1/2 tsp salt divided
  • 1/4 tsp freshly ground back pepper divided
  • 5 sun-dried tomatoes packed without oil, diced
  • 1 10 oz package frozen chopped spinach thawed, drained, and squeezed dry
  • 1/4 cup crumbled fat-free feta cheese
  • 3 T block-style fat-free cream cheese
  • 1/2 tsp grated lemon rind
  • 4 4 oz boneless center-cut loin pork chops trimmed
  • 2 T 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.  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.


Calories: 259.6kcal | Carbohydrates: 4.1g | Protein: 35.4g | Fat: 10.4g
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