0.5 cup pkt spinach frozen thawed drained chopped well ( and )
2 tablespoons kalamata olives chopped
4 to pork chops bone-in 2-inch-thick
4 servings salt and pepper
2 tablespoons sun-dried tomatoes chopped
Equipment
bowl
baking sheet
oven
toothpicks
grill
skewers
grill pan
chefs knife
wooden skewers
Directions
Watch how to make this recipe.
Special equipment: 4 wooden skewers, soaked to prevent burning
Heat an outdoor grill or grill pan over medium heat. Preheat the oven to 400 degrees F.
Carefully make a slit into the side of each pork chop using a chef's knife to create a pocket to stuff ingredients into.
Mix together the feta, spinach, olives and sun-dried tomatoes in a medium bowl. Stuff each pork chop with the spinach mixture and rub each with 1/4 teaspoon salt and 1/4 teaspoon pepper. Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving).
Brush oil on the grill grate to prevent sticking. Grill the pork chops until nicely browned, 6 to 8 minutes, turning every few minutes to create grill marks.
Transfer to a baking sheet and finish cooking in the oven until the pork reaches an internal temperature of 140 degrees F, 15 to 20 minutes.
