Ingredients:
Cooking spray4 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 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
Preparation:
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.
Yield: 4 servings (serving size: 1 pork chop)
Nutrition Facts (per serving)
| Calories | 232 |
| Fat (g) | 8.6 |
| Saturated Fat (g) | 3.4 |
| Cholesterol (mg) | 73 |
| Sodium (mg) | 640 |
| Carbohydrate (g) | 7.2 |
| Fiber (g) | 2.8 |
| Protein (g) | 32.1 |
| Calcium (mg) | 186 |
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