Mediterranean Stuffed Pork Chops
Do you love herbs as much as I do? If you're a fan, you know just how much a pinch can totally transform a meal from blah to wow, effortlessly.
Herbs and flavors have been an obsession (as if you didn't know, lol.) However, I'll confess, in addition to cooking, one thing I adore is gardening. My thumb is really brown-green, but I do give it my best efforts.
While you can appreciate the looks of that fabulous herb crust and the juicy-ness of the tender pork, you can't see what's stuffed INSIDE the pork chop (BTW, you could use chicken breast too).
I used simple, salty, creamy feta cheese to combine with the herb crust on the top to create a HUGE wow factor in your mouth.
Feta is perfect for this recipe not only for the flavor factor, but because it really doesn't melt. That makes for an excellent "stuffing". Plus, you don't need a lot of it for flavor.
I paired this with steamed green beans and a simple salad for a Lean and Green, low carb meal that was as gorgeous to eat on a Spring night as it was to taste.
Whether you decide to bake it or grill it, the results are phenomenal and make for a quick and easy weeknight meal that is sure to please. Enjoy!!
1 1/2 lbs. boneless pork loin (not tenderloin), cut into 4 thick slices (or chicken breast prepared the same way)
1 teaspoon Stacey Hawkins Dash of Desperation Seasoning
4 Tablespoons fresh chopped rosemary (or 1 Tablespoon Stacey Hawkins Rosemary Versatility Seasoning
- 8 Tablespoons crumbled feta cheese
- Nonstick cooking spray
- Butcher's twine
Preheat outdoor grill to 400 degrees using the outside burners. Do not place the chops directly over a flame.
Alternately, you may bake in an oven at 400° F with similar results.
- While heating, cut a pocket into the pork chops.
- Combine the Rosemary and Dash of Desperation in a small bowl.
- Stuff each pork chop with 2 Tablespoons of crumbled feta. Tie together using 2 pieces of butcher's twine.
- Spray the top side of the chop with nonstick cooking spray.
- Sprinkle each chop with an equal portion of the rosemary blend. Pat gently with dry fingers to make the seasoning stick.
Place the chops on the center of the grill (not over a flame) and cook for 15 minutes on each side until internal temperature reaches 150° F as verified with a meat thermometer (180° F for chicken).If cooking in the oven, place chops in a baking dish, equally spaced apart and bake for 25-35 minutes until internal temperature reaches 150° F as verified with a meat thermometer. (180F for chicken)
- Serve hot.
Recipe Notes & Optavia Counts
Serving Size is one piece of stuffed pork loin that weighs 5.3 ounces
1 - Lean
0 - Leaner
0 - Leanest
0 - Green
3 - Condiments
0 - Healthy Fat
The trick is to use butcher's twine to hold the cheese inside & keep it from falling out.
- Serving Size
- per serving
- 21.4 grams
- Saturated Fat
- 8.6 grams
- 120 milligrams
- 168 milligrams
- 1.1 grams
- .5 grams
- .3 grams
- 39.8 grams
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