Full time: 20-25 minutes
You will need:
4 boneless thick cut pork chops
5 oz. fresh spinach
1/4 cup crumbled feta
1/4 cup sun dried tomatoes, packed in oil
3 tbsp cream cheese
2 tbsp lemon juice
2 tsp minced garlic
2 tsp salt, divided into 1 1/2 & 1/2
1 tsp ground black pepper, divided into 1/4 & 3/4
1 tsp dried oregano
1/2 tsp garlic powder
Let us begin:
Spray the rack of a roasting pan with cooking spray and set into pan.
In a sauté pan place sundries tomatoes, spinach, minced garlic, 1/2 tsp salt, and 1/4 tsp pepper.
Cook over medium high heat until spinach wilts down completely, roughly 3-4 minutes. Stir often to avoid scorching the leaves.
Once wilted turn off heat, but keep pan on burner add in the cream cheese and feta.
Stir until cream cheese melts and feta is still slightly chunky, roughly 3-4 minutes.
Remove from heat and set aside.
To prepare your pork chop, insert a sharp knife into the side of the chop, roughly 1/2" in from end and cut a small pocket. Do not cut all the way through you want to only cut 3/4 to the back and stop roughly 1/2" before end.
Divided spinach mixture into four and stuff each pocket with the mixture.
Place pork chops on roasting rack in the pan.
Preheat you oven broiler, placing the oven rack on the second notch down.
While this preheats: in a small bowl combine lemon juice, garlic powder, remaining pepper, and oregano.
Brush top of pork chop liberally with 3/4s of the marinade.
Sprinkle over remaining salt.
Set pork chops to broil, for 6 minutes.
Carefully slide roasting pan out and flip over pork chops.
Brush with remaining marinade and return to broiler.
Cook additional 6 minutes for a nice medium.
Remove from oven and serve immediately, enjoy!