Spinach, kalamata olives, and feta cheese add a Greek flair to ordinary pork chops.
Servings and Ingredients
|1 c.||chopped fresh baby spinach|
|1 ½ tbsp.||chopped fresh oregano|
|2 tsp.||chopped flat leaf parsley|
|2 tsp.||chopped fresh mint|
|3 clove(s)||garlic, minced|
|¼ tsp.||freshly cracked black pepper|
|⅓ c.||chopped pitted Kalamata olives|
|⅓ c.||crumbled feta cheese|
|2 ½ lbs.||boneless pork top-loin roast|
|Juice of 1 lemon|
|Freshly cracked sea salt and additional cracked black pepper, to taste|
- Preheat oven to 375 degrees.
- Combine spinach, oregano, parsley, mint, garlic, black pepper, olives and cheese.
- Slice pork loin into 1-inch chops. Make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon about l-1/2 tablespoons spinach mixture into pocket of each chop. If necessary, secure with wooden toothpicks.
- Place stuffed chops on a rack in a shallow pan. Brush each chop with lemon juice and sprinkle with sea salt and cracked black pepper to taste. Bake uncovered 30 to 35 minutes or until pork and stuffing reach 165 degrees.
240 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 100mg
- Sodium: 290mg
- Total Carbohydrates: 2g
- Protein: 33g
Vitamin A 4%
Vitamin C 6%
Hy-Vee Seasons Healthy Living Recipes Cookbook.