Greek-Inspired Pork Chops

Topped with a pan sauce and stuffed with a spinach, cheese, and sun-dried tomato blend, these Greek-inspired pork chops are impressive and delicious.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 350 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons lemon juice
• ½ teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup chicken broth
• ¼ teaspoon dried thyme
• 2 tablespoons olive oil, divided
• 2 teaspoons Dijon mustard
• 3 tablespoons crumbled feta cheese
• 1 pinch ground black pepper to taste
• 4 each boneless pork chops
• 6 each oil-packed sun-dried tomatoes, drained and diced
• ¼ cup softened cream cheese
• 4 wooden or metal toothpicks
• ½ lemon, zested

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add garlic and cook for 1 minute. Add spinach, sun-dried tomatoes, salt, 1/2 teaspoon black pepper, and thyme. Cook until combined, about 2 minutes. Transfer mixture to a medium bowl and add cream cheese and feta cheese. Stir to combine and set aside.

Step 2

Pound each pork chop with the smooth side of a meat mallet until thin. Place 1/4 of the spinach mixture on each chop, fold in half, and secure with a toothpick. Season the outside of each chop with black pepper.

Step 3

Combine chicken broth, lemon juice, zest, and Dijon mustard in a small bowl.

Step 4

Heat remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Add the pork and cook until golden and no longer pink in the centers, about 5 minutes per side. Transfer to a side dish and tent with foil to keep warm.

Step 5

Add the chicken broth mixture to the skillet. Scrape up the bottom of the pan and cook over medium-high heat until reduced by half, about 8 minutes. Spoon some sauce over the pork before serving.