Best Pork Essentials Spinach Feta Stuffed Loin Chops Recipes

Pork Chops Stuffed with Feta and Spinach Recipe - (4.6/5) image

Provided by ruhroh

Number Of Ingredients 13

Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano

Steps:

Preheat broiler. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

Leeanne's Spinach Stuffed Pork Chops image

Provided by BeachGirl

Categories Spinach

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

4 (5 ounce) thick boneless pork chops
10 ounces frozen spinach, defrosted and well-drained
4 ounces feta cheese (or swiss cheese)
3 tablespoons hellman mayonnaise
1 medium onion, finely minced
1 garlic clove, minced
1/2 teaspoon season salt
1/4 teaspoon italian seasoning
2/3 cup sliced mushrooms
2 tablespoons sugar
1 cup beer
2 tablespoons Dale's Steak Seasoning

Steps:

Preheat oven to 425 degrees.
Spray pan with non-stick cooking spray and saute garlic and onions.
FILLING: Squeeze spinach to remove as much moisture as possible.
In a small bowl, combine the spinach, cheese, mayonnaise, onion, garlic, seasoned salt and Italian seasonings.
Trim chops of visible fat.
Cut a slit about 3/4 of the way horizontally through the pork chops to form a pocket.
Fill each chop with 1/4 of the filling.
Press down on all sides of chops to enclose filling, although some may still show.
BAKING WITH SAUCE: Place stuffed pork chops in bottom of baking dish.
Place mushrooms in pan around the pork chops.
Mix the liquid sauce ingredients together and pour over the chops and mushrooms.
Cover and bake 20 minutes.
Reduce heat to 375 degrees.
Uncover and bake an additional 20 minutes or until piping hot.

Pork Essentials: Spinach-Feta Stuffed Loin Chops image

Provided by Andy Anderson ! @ThePretentiousChef

Categories Pork

Number Of Ingredients 15

PLAN/PURCHASE
THE STUFFING
2 tablespoon(s) sweet butter, unsalted
1 tablespoon(s) olive oil, extra virgin
2 clove(s) garlic, minced
12 ounce(s) frozen spinach, one bag
2 ounce(s) feta cheese
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
THE CHOPS
1 tablespoon(s) sweet butter, unsalted
1 tablespoon(s) olive oil, extra virgin
2 medium pork loin chops boneless, about 1-inch (2.5cm) thick
- brown mustard, for brushing
- italian breadcrumbs, for dusting

Steps:

PREP/PREPARE
THE STUFFING
Gather your Ingredients (mise en place).
Add the butter and oil to a skillet over medium heat.
When the foaming subsides, add the spinach, and garlic.
Chef's Note: Add a bit of salt and pepper, to taste.
Stir for 2 minutes, and then add the feta.
Stir until most of the moisture is removed, about 2 - 3 minutes, and reserve.
THE CHOPS
Place a rack in the middle position, and preheat the oven to 300f (150c).
Use a sharp knife, to cut a pouch into the chops.
Chef's Note: Be careful not to cut through the chops.
Stuff the chops with the spinach.
Chef's Note: You will have more spinach than you need, but that is okay, just serve it on the side with the chops.
Brush the stuffed chops with the brown mustard.
Dust the chops with the Italian breadcrumbs.
Add the butter and oil to an ovenproof skillet over medium heat. When the foaming subsides, add the chops.
Cook on both sides until lightly browned, about 2 - 3 minutes per side.
Add the skillet to the preheated oven, and bake until fully cooked, about 15 - 18 minutes.
PLATE/PRESENT
Serve while still nice and warm with your favorite sides. Enjoy.
Keep the faith, and keep cooking.