Pork Chops Stuffed with Feta and Spinach

4 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. white pepper
5 sun-dried tomatoes, packed without oil, diced
1 10oz. pkg. frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup crumbled feta cheese
3 tbsp. block-style cream cheese
1/2 tsp. grated lemon rind
4 (4oz. each) boneless center-cut loin pork chops, trimmed
2 tbsp. fresh lemon juice
2 tsp. Dijon mustard
1/4 tsp. dried oregano

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 tsp. salt, 1/8 tsp.
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 salt and pepper over pork. Arrange pork on the rack of a broiler
pan or roasting pan 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.

4 servings