Sundried tomato, Spinach, and Cheese Stuffed Pork Chops

Well hello again to my few faithful followers.  Sorry it has been awhile since I have shared any cullinary delights with you.  Life is busy, busy, busy!  And that is why I call this site "Cooking in Real Life" because sometimes it is hard to find the time to cook delicious meals from scratch while running around with work, errands, kids, etc.  In that spirit over the next week I will try to add in some super fast suppers.  Even a few things that sound complicated but go together fairly easily like this one!

Sundried Tomato, Spinach, and Cheese Stuffed Pork Chop

• Cooking spray

4 garlic cloves, minced and divided

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

5 sun-dried tomatoes, packed without oil, diced

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 mustard

1/4 teaspoon dried oregano

Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a baking dish coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

I found this recipe compliments of, David Bonom, Cooking LightAPRIL 2007.  I have tweaked it a bit.  Its delicious.