Recipe courtesy of Bobby Deen
Episode: Meat & Potatoes
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Four 1 1/2- to 2-inch-thick pork chops, bone-in
  • 2 ounces crumbled feta cheese
  • 1/2 cup chopped frozen spinach (thawed and well drained)
  • 2 tablespoons chopped kalamata olives
  • 2 tablespoons chopped sun-dried tomatoes
  • Canola oil
  • Salt and pepper

Directions

Watch how to make this recipe.

Special equipment: 4 wooden skewers, soaked to prevent burning

Heat an outdoor grill or grill pan over medium heat. Preheat the oven to 400 degrees F.

Carefully make a slit into the side of each pork chop using a chef's knife to create a pocket to stuff ingredients into. Mix together the feta, spinach, olives and sun-dried tomatoes in a medium bowl. Stuff each pork chop with the spinach mixture and rub each with 1/4 teaspoon salt and 1/4 teaspoon pepper. Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving).

Brush oil on the grill grate to prevent sticking. Grill the pork chops until nicely browned, 6 to 8 minutes, turning every few minutes to create grill marks. Transfer to a baking sheet and finish cooking in the oven until the pork reaches an internal temperature of 140 degrees F, 15 to 20 minutes.

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