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These Greek-inspired pork chops are a complete, mouth-watering meal.

Recipe Summary

30 mins
25 mins
55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add garlic and cook for 1 minute. Add spinach, sun-dried tomatoes, salt, 1/2 teaspoon black pepper, and thyme. Cook until combined, about 2 minutes. Transfer mixture to a medium bowl and add cream cheese and feta cheese. Stir to combine and set aside.

  • Pound each pork chop with the smooth side of a meat mallet until thin. Place 1/4 of the spinach mixture on each chop, fold in half, and secure with a toothpick. Season the outside of each chop with black pepper.

  • Combine chicken broth, lemon juice, zest, and Dijon mustard in a small bowl.

  • Heat remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Add the pork and cook until golden and no longer pink in the centers, about 5 minutes per side. Transfer to a side dish and tent with foil to keep warm.

  • Add the chicken broth mixture to the skillet. Scrape up the bottom of the pan and cook over medium-high heat until reduced by half, about 8 minutes. Spoon some sauce over the pork before serving.

Cook's Note:

You can use 7 cups fresh spinach that been cooked in a microwave with 2 tablespoons water for 2 minutes on high power (this way you preserve all the vitamins) instead of frozen.

Nutrition Facts

350 calories; protein 29.3g; carbohydrates 9.9g; fat 22.3g; cholesterol 82.7mg; sodium 881.2mg. Full Nutrition