Stuffed Pork Chops
Have you ever wanted to just stuff the crap out of a pork chop? But still be healthy about it? I am a sucker for anything stuffed with cheese. What about you? And creating this recipe just made my cheese loving, healthy eating, mama heart so happy. I am so glad I can share it with you. Let me know what you think if you try it. **p.s. it was 2 kid approved!**
2 tsp Olive Oil
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
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons Greek yogurt
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
Heat a large nonstick skillet over medium-high heat. Coat pan with olive oil. 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. Broil 10 minutes; turn pork. Broil 10 more minutes or cooked through. For my 21 day fix loving friends: This whole plate was 1 red, 1 blue, 1 green, & 1 yellow.