Servings: 4
Calories: 259.6kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 259.6kcal | Carbohydrates: 4.1g | Protein: 35.4g | Fat: 10.4g
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