Stuffed Pork Chop with Feta and Spinach

Published on November 2, 2013 | In Greek, Mediterranean | By The Social Chef |

- Prep Time
- 10 Minutes
- Cook Time
- 26 Minutes
- Difficulty Level

If you’re a pork fan then you will love this Mediterranean style stuffed pork chop with feta and spinach. Feta cheese and spinach are a great combinations and in Greece they often use the two to make spanakopita, meat pies that often use lamb or chicken, which I can tell you I have come to adore. Pork is used a lot in Greek cuisine and perhaps the most popular dishes are souvlaki and gyros, which in Greece is considered more of a fast food like the hamburger is in the USA. If you’re looking for a more elegant meal and you like pork, then this Social Chef stuffed pork chop with feta and spinach will be simply perfect.

Recipe Rating

(1 Rating)

Ingredients

4 pork chops 1 1/2 - 2 inches think bone in
2 cups baby spinach
12 oz crumbled feta cheese
4 bay leafs
1 medium lemon sliced into 1/8 inch pieces
4 tablespoon unsalted butter
1 tablespoon minced garlic
1/4 cup dry white wine
2 tablespoon vegetable oil
2 tablespoons olive oil

Instructions

1. Preheat oven to 425 placing rack toward the top
2. Cut a slit into the side of each pork chop to create a pocket for stuffing
3. Season each side of pork chop with salt and pepper
4. Saute spinach in 2 tablespoons olive oil with garlic until just wilted
5. Using a glass bowl combine feta with spinach and fold well
6. Spread pork chop pocket and using a spoon stuff each pork chop
7. Using a large cast iron pan place on stove over medium heat for 10-minutes
8. Add 2 tablespoon butter, 2 tablespoons vegetable oil until butter has melted
9. Add bay leaf, and lemon slices for 2 minutes and remove, reserving on a plate
10. Place each stuffed pork chop in pan cooking for 2-minutes per side to sear and or until it gets good and brown on each side
11. Add back the reserved bay leafs and place1-lemon slice on top of each pork chop then place cast iron in oven
12. Cook for 6-8 minutes then turn each pork chop and cook for another 6-8 minutes or until pork chop reaches an internal temperature of 140 degrees
13. Remove from oven and transfer each pork chop to a plate, cover with foil reserving any liquids, bay leafs and lemon and to remain in the pan
14. Place pan on stove over high heat adding remaining butter and wine
15. Using a spoon deglaze the pan
16. Once wine has reduced in half drizzle 1 tablespoon or more on top of each pork chop and serve

Servings : 4
Ready in : 36
Course : Entrée
Recipe Type : Pork

Instructions

1. Preheat oven to 425 placing rack toward the top
2. Cut a slit into the side of each pork chop to create a pocket for stuffing
3. Season each side of pork chop with salt and pepper
4. Saute spinach in 2 tablespoons olive oil with garlic until just wilted
5. Using a glass bowl combine feta with spinach and fold well
6. Spread pork chop pocket and using a spoon stuff each pork chop
7. Using a large cast iron pan place on stove over medium heat for 10-minutes
8. Add 2 tablespoon butter, 2 tablespoons vegetable oil until butter has melted
9. Add bay leaf, and lemon slices for 2 minutes and remove, reserving on a plate
10. Place each stuffed pork chop in pan cooking for 2-minutes per side to sear and or until it gets good and brown on each side
11. Add back the reserved bay leafs and place1-lemon slice on top of each pork chop then place cast iron in oven
12. Cook for 6-8 minutes then turn each pork chop and cook for another 6-8 minutes or until pork chop reaches an internal temperature of 140 degrees
13. Remove from oven and transfer each pork chop to a plate, cover with foil reserving any liquids, bay leafs and lemon and to remain in the pan
14. Place pan on stove over high heat adding remaining butter and wine
15. Using a spoon deglaze the pan
16. Once wine has reduced in half drizzle 1 tablespoon or more on top of each pork chop and serve

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...