Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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A great redo from !

Please Fave the original Here

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hello every bunny
I'm reupping one of my older recipes after breaking it out for meal prep this week and noticing how bad the old photos are with my crappy old camera. Despite the fat content in the feta and cream cheese this and a whole can of green beans was pretty darn macro friendly

Originally posted to the first group but here it is if ~faccc2 ~faccc2 wants it

stuffed feta and spinach pork chops

Ingredients

Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
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

Preparation

Preheat broiler.

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

Alternative for cooking method

1. preheat the oven to 350
2. follow steps 1-10
3. brush 1/4 the mustard mix over the chops
4. bake for 15 minutes brushing on 1/4 the mustard mix at the half way point
5. flip the chops on the rack, and brush with 1/4 the mustard mix
6. bake for 15 minutes brushing with the last of the mustard mix at the halfway point


these are always so good and Like I said they were surprisingly macro friendly. also the spinach feta blend is so versatile; its a great filling for darn near anything, and every one loved the stuffed wontons, and I've even used it as a sandwich spread

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For the other version please go here - https://www.furaffinity.net/view/55097782/