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Meats & Seafood - Pork Chops Stuffed with Cheese and Spinach

  • Stuffing
  • 4 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 6 sun-dried tomatoes (without oil), diced
  • 1-2 tablespoons capers
  • 1-2 tablespoons chopped Kalamata olives
  • 1 (10 ounce) package frozen chopped spinach, thawed, drained, squeezed dry
  • 4 ounces crumbled goat or feta cheese
  • 3 tablespoons cream cheese
  • ½ teaspoon lemon zest
  • Meat
  • 4 (6 ounce minimum) pork chops, thick works best
  • 2 garlic cloves, minced or garlic powder
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon dried oregano

Preheat broiler. Set rack in middle of oven. Heat large non-stick skillet and coat with 1 tablespoon olive oil. Saute garlic, salt, pepper, tomatoes, capers, olives, and spinach until moisture evaporates. Remove from heat and stir in cheeses and lemon zest.
Cut a deep slit in each pork chop (or chicken breast) to form a pocket. Stuff ΒΌ of spinach mixture into each one. Arrange pork on broiler pan or roasting pan which has been coated with cooking spray. Combine garlic, lemon juice, mustard, and oregano in a bowl and mix well. Brush half of the mixture on meat. Broil 8 minutes and turn. Brush remaining mixture on meat and cook until done (another 4-5 minutes). Cooking time will vary depending on thickness of meat.
Submitted By: Dr. Jean Lewis
Scott Morgan Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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