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Spinach and Feta-Topped Pork Chops Recipe

Spinach and Feta-Topped Pork Chops

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


Yields 4 servings

How to make it

  1. Preheat broiler to HIGH and set rack to 6 inches below broiler.
  2. Combine flour with salt, pepper, oregano and garlic powder. Blend well.
  3. Heat 2 Tablespoons olive oil in a 10-inch skillet over medium-high heat.
  4. 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.
  5. Add remaining Tablespoon olive oil to the same pan and add spinach and garlic. Cook over medium-high heat until spinach is nearly dry.
  6. Stir together cream cheese, Parmesan and Feta. Add hot spinach to the cheese and mix well.
  7. 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.