Cook Time 25min
The classic Greek flavors of spinach and Feta cheese combine to make a delicious topping for these pork chops. Ready in 25 minutes and pretty enough to wow any table.
by Anne Coleman
What you'll need
- 4 boneless center-cut pork chops 3/4-inch thick
- 1/3 cup all-purpose flour
- 1 teaspoon Kosher salt or 1/2 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried Greek oregano, crushed
- 1/2 teaspoon garlic powder
- 3 Tablespoons olive oil, divided
- 1 - 10 ounce package frozen chopped spinach, thawed
- 2 large cloves garlic, minced
- 2 Tablespoons grated Parmesan cheese
- 1/4 cup crumbled Feta cheese
- 1 ounce low-fat cream cheese
- 1/2 teaspoon Kosher salt or 1/4 teaspoon table salt
Notes:
Yields 4 servings
How to make it
- Preheat broiler to HIGH and set rack to 6 inches below broiler.
- Combine flour with salt, pepper, oregano and garlic powder. Blend well.
- Heat 2 Tablespoons olive oil in a 10-inch skillet over medium-high heat.
- Dredge pork chops in flour mixture and brown in oil, 8 minutes per side. Remove from pan and keep warm on a lightly greased baking sheet.
- Add remaining Tablespoon olive oil to the same pan and add spinach and garlic. Cook over medium-high heat until spinach is nearly dry.
- Stir together cream cheese, Parmesan and Feta. Add hot spinach to the cheese and mix well.
- Mound spinach and cheese onto each pork chop - about 1/3 cup each and place under broiler for 5 minutes or until bubbly. Remove from oven and serve.
