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Spinach Stuffed Pork Chops

Ingredients:spinach stuffed pork chops

4 garlic cloves, minced and divided

¼ teaspoon salt, divided

¼ teaspoon ground black pepper, divided

5 sun-dried tomatoes, packed without oil, diced

1 package frozen chopped spinach, thawed, drained, and squeezed dry

¼ cup crumbled reduced-fat feta cheese

3 tablespoons fat-free cream cheese 

½ teaspoon lemon zest

4 (10-ounce) Blue Ribbon Foods Cheshire Pork boneless chops

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

¼ teaspoon dried oregano 


1.  Preheat oven to 350 degrees.

2.  Heat a large pan over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and lemon zest.

3.  Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pork chop. Sprinkle remaining salt and pepper over pork.

4.  Place chops in shallow baking pan.

5.  Combine remaining 2 garlic cloves, lemon juice, mustard, and oregano in a bowl and stir to combine. Brush half of mustard mixture over pork.

6.   Bake for 25 minutes; turn pork. Brush remaining mixture over pork; bake an additional 20 minutes or until internal temperature reaches 145-160 degrees.

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