- 10 minutes
- 20 minutes
A light, Mediterranean twist on a classic Southern pork chop.
- Cut a pouch into each pork chop. Set aside.
- In a food processor, combine spinach, feta, oil and spices. Pulse until spinach is fine. Will be sticky.
- Stuff mixture evenly into each pork chop. It's ok if it looks overstuffed.
- Using a grill pan (to prevent leaky messes), cook on each side about 10 minutes, or until pork is cooked through. The stuffing will seep out, but just keep moving it around, so that it cooks, but doesn't char.
- Serve immediately.