Pork Chops Stuffed With Feta And Spinach Recipe 465

GLAZED MUSTARD PORK CHOPS TOPPED WITH SPINACH & FETA

Steps:

• Preheat oven to broil setting.
• Whisk mustard, lemon juice, clove of garlic and oregano in a small bowl.
• Brush onto both sides of pork chops.
• Place pork chops into dish - broil on first side for 6 minutes. Flip chops, brush any remaining glaze onto the meat and broil until golden brown (approximately 5 minutes).
• While pork chops are cooking, heat extra virgin olive oil over medium high heat in a sauce pan. Add sliced red onion and saute until tender (about 3 minutes).
• To the same pan, add the spinach and garlic salt. Once it begins to wilt (about 1 minute), add the chopped sundried tomato.
• Once spinach is completely wilted (about 2-3 minutes), add feta cheese and toss to mix.
• Plate pork chops and top with spinach mixture. Serve immediately.

PORK ESSENTIALS: SPINACH-FETA STUFFED LOIN CHOPS

Steps:

• PREP/PREPARE
• THE STUFFING
• Gather your Ingredients (mise en place).
• Add the butter and oil to a skillet over medium heat.
• When the foaming subsides, add the spinach, and garlic.
• Chef's Note: Add a bit of salt and pepper, to taste.
• Stir for 2 minutes, and then add the feta.
• Stir until most of the moisture is removed, about 2 - 3 minutes, and reserve.
• THE CHOPS
• Place a rack in the middle position, and preheat the oven to 300f (150c).
• Use a sharp knife, to cut a pouch into the chops.
• Chef's Note: Be careful not to cut through the chops.
• Stuff the chops with the spinach.
• Chef's Note: You will have more spinach than you need, but that is okay, just serve it on the side with the chops.
• Brush the stuffed chops with the brown mustard.
• Dust the chops with the Italian breadcrumbs.
• Add the butter and oil to an ovenproof skillet over medium heat. When the foaming subsides, add the chops.
• Cook on both sides until lightly browned, about 2 - 3 minutes per side.
• Add the skillet to the preheated oven, and bake until fully cooked, about 15 - 18 minutes.
• PLATE/PRESENT
• Serve while still nice and warm with your favorite sides. Enjoy.
• Keep the faith, and keep cooking.

PORK CHOPS STUFFED WITH FETA AND SPINACH RECIPE - (4.6/5)

Steps:

• 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.

LEEANNE'S SPINACH STUFFED PORK CHOPS

Steps:

• Preheat oven to 425 degrees.
• Spray pan with non-stick cooking spray and saute garlic and onions.
• FILLING: Squeeze spinach to remove as much moisture as possible.
• In a small bowl, combine the spinach, cheese, mayonnaise, onion, garlic, seasoned salt and Italian seasonings.
• Trim chops of visible fat.
• Cut a slit about 3/4 of the way horizontally through the pork chops to form a pocket.
• Fill each chop with 1/4 of the filling.
• Press down on all sides of chops to enclose filling, although some may still show.
• BAKING WITH SAUCE: Place stuffed pork chops in bottom of baking dish.
• Place mushrooms in pan around the pork chops.
• Mix the liquid sauce ingredients together and pour over the chops and mushrooms.
• Cover and bake 20 minutes.
• Reduce heat to 375 degrees.
• Uncover and bake an additional 20 minutes or until piping hot.