PORK ESSENTIALS: SPINACH-FETA STUFFED LOIN CHOPS
These are absolutely delicious; juicy and tender with just the perfect amount of spice. The stuffing is a combination of spinach with garlic and feta cheese. So yummy. You can throw these together quickly, and have them on the table in under 30 minutes. Easy ingredients, tremendous flavor, and quick to make... What could go wrong... So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Pork
Number Of Ingredients 15
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.
PORK CHOPS STUFFED WITH FETA AND SPINACH RECIPE - (4.6/5)
Provided by ruhroh
Number Of Ingredients 13
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.
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