Making this for dinner tonight

I love this recipe.

       
               
               
       
       
               
       

Pork Chops Stuffed with Feta and Spinach

  Cooking spray
4  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

       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.