Pork Chops Stuffed with Feta and Spinach

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 1.5 ounces weight cream cheese fat-free block-style
• 2 teaspoons dijon mustard 
• 1 ounce feta crumbled reduced-fat
• 4  garlic clove divided minced
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon zest grated
• 0.3 teaspoon oregano dried
• 16 ounce pork loin chops boneless trimmed
• 0.5 teaspoon salt divided
• 10 ounce spinach frozen dry thawed drained chopped
• 5  sun-dried olives diced packed

Equipment

• bowl
• frying pan
• roasting pan
• broiler
• broiler pan

Directions

1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add 2 garlic cloves; saut 1 minute.
4. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saut until moisture evaporates.
5. Remove from heat; stir in cheeses and rind.
6. 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.
7. 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.
8. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well.
9. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork.
10. Brush remaining mixture over pork; broil 2 minutes or until done.