- 6 Boneless pork chops
- 1/2 cup of crumbled Feta cheese
- 2 cups of chopped spinach (well drained)
- Penzys Brand Greek Seasoning*
- Olive Oil (not extra virgin)
- Handful of grape tomato, sliced in half
- 1/4 cup Kalamata Olives, chopped
- Toothpicks
- Non-stick frying pan
- Oven safe serving dish
- Preheat oven to 375 degrees
- Layout your pork chops between 2 layers of wax paper and flatten them using the flat side of a meat tenderizer
- Once you have flattened them all, place your pork chops in a shallow bowl - drizzle with some olive oil and season using the Greek seasoning
- Let the chops sit for about 1/2 hour (this isn't absolutely necessary - but marinating it even this long helps enhance the flavor)
- Lay out your seasoned pork chops and top with your well drained spinach and then sprinkle with Feta cheese - use as little or as much as the size of your chop and your taste allows
- Fold both sides up and secure with toothpicks
- Drizzle olive oil into your heated frying pan until it is well coated
- Place individual chops in frying pan toothpick side up
- Continue to cook the chops until all sides are golden brown
- As the chops finish cooking, place them in an oven safe serving dish
- Add the sliced cherry tomatoes and Kalamata olives to the serving dish, drizzle with a little olive oil and place in the oven for about 20 minutes to continue cooking the chops through
*If you can't get your hands on Penzys Greek Seasoning , you can use a blend of Oregano, Lemon Pepper, Salt, Garlic & Marjoram
Oh i have to try this! Looks so yummy!
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