Mediterranean Stuffed Pork Chops

2015-01-06
  • Yield : 4 servings
  • Cook Time : 15m
  • Ready In : 45m
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Ingredients

  • Four 1 1/2- to 2-inch-thick pork chops, bone-in
  • 2 ounces crumbled feta cheese
  • 1/2 cup chopped frozen spinach (thawed and well drained)
  • 2 tablespoons chopped kalamata olives
  • 2 tablespoons chopped sun-dried tomatoes
  • Canola oil
  • Salt and pepper

Method

Step 1

Heat an outdoor grill or grill pan over medium heat. Preheat the oven to 400 degrees F.

Step 2

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).

Step 3

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.

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