Recipe courtesy of Bobby Deen

Mediterranean Stuffed Pork Chops

  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

Four 1 1/2- to 2-inch-thick pork chops, bone-in

2 ounces crumbled feta cheese

1/2 cup chopped frozen spinach (thawed and well drained)

2 tablespoons chopped kalamata olives

2 tablespoons chopped sun-dried tomatoes

Canola oil

Salt and pepper

Directions

Special equipment:
4 wooden skewers, soaked to prevent burning
  1. Heat an outdoor grill or grill pan over medium heat. Preheat the oven to 400 degrees F.
  2. Carefully make a slit into the side of each pork chop using a chef's knife to create a pocket to stuff ingredients into. Mix together the feta, spinach, olives and sun-dried tomatoes in a medium bowl. Stuff each pork chop with the spinach mixture and rub each with 1/4 teaspoon salt and 1/4 teaspoon pepper. Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving).
  3. Brush oil on the grill grate to prevent sticking. Grill the pork chops until nicely browned, 6 to 8 minutes, turning every few minutes to create grill marks. Transfer to a baking sheet and finish cooking in the oven until the pork reaches an internal temperature of 140 degrees F, 15 to 20 minutes.
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