Pork Chops Stuffed with Feta & Spinach

6/7 stars out of 11 - we served it with asparagus and a baked potato and weren't very happy with the sides so you're on your own for those

4 garlic cloves minced and diced
salt
pepper
5 sun dried tomatoes packed with out oil & diced
1(10oz)package of frozen chopped spinach, thawed, & drained(we used fresh spinach)
1/4 cup (1oz) crumbled reduced fat feta cheese
3 tablespoons block style fat free cream cheese
1/2 teaspoon grated lemon rind
4 (4oz) boneless center-cut loin pork chops
2 tablespoons fresh lemon juice
2 teaspoons dijon mustard
1/4 teaspoon dried oregano

**We both agreed next time we made these we would do a little less of cheeses and more sun dried tomatoes...just a personal preference. But the cheeses can have a pretty rich taste.

Preheat broiler. Heat large nonstick skillet over medium high heat. Coat pan with cooking spray and add 2 of the 4 garlic cloves; saute 1 min. Add salt, pepper, tomatoes, and spinach; saute until moisture evaporates or if using fresh spinach until spinach is wilted. Remove from heat; stir in cheeses and lemon rind.

Cut horizontal slit through thickest portion of each pork chop to form a pocket. Stuff with about 1/4 cup spinach mixture into each chop. Season pork chops with salt and pepper . Arrange pork on the rack of a broiler pan or roasting pan.

Combine remaining 2 garlic cloves, lemon juice, mustard, adn oregano in a bowl - stir well. Brush half the mustard mixture over pork. Broil 6 mins. Turn pork over brush remaining mustard mixture on other side, broil 2 mins or until done.