Saturday, January 29, 2011

Spinach & Feta Stuffed Pork Chops

I love making this dish.  It is so easy and full of goodness! I use Greek seasoning sold by Penzys.  I was introduced to Penzys by my husband and I have to say they offer such a great variety of spices / herbs / rubs/ etc.. My pantry is full of dozens of their spices.  If you haven't heard of them, let me be the first to introduce you!

  • 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
  1. Preheat oven to 375 degrees
  2. Layout your pork chops between 2 layers of wax paper and flatten them using the flat side of a meat tenderizer
  3. 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
  4. Let the chops sit for about 1/2 hour (this isn't absolutely necessary - but marinating it even this long helps enhance the flavor)
  5. 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
  6. Fold both sides up and secure with toothpicks
  7. Drizzle olive oil into your heated frying pan until it is well coated
  8. Place individual chops in frying pan toothpick side up
  9. Continue to cook the chops until all sides are golden brown 
  10. As the chops finish cooking, place them in an oven safe serving dish
  11. 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

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