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.

In spite of my lack of gardening prowess, every summer my garden is full of fresh herbs that I enjoy using as much as the dry spice combinations.

What I find MOST flavorful however, is when you combine them together!

Luckily, some herbs can be brought inside and will last through the really tough NY winters.  I didn't believe it could really work, but last year I gave it a try (and set myself a reminder every few days to provide water because otherwise, I forget!)

Meet Oscar (named by Jacque for his uncanny resemblance to Oscar the Grouch & his garbage can...) the results of my efforts. This giant rosemary bush ($10 last year at Costco) not only survived, but thrived! Plus he made the room smell sooooo yummy.

His needing a "haircut" was the inspiration for this week's Mediterranean Stuffed Pork Chops, a Lean and Green, Optavia 5&1 friendly recipe that is so simple and easy, let alone delicious.

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.

The trick is to use butcher's twine to hold the cheese inside & keep it from falling out.

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!!

Happy Cooking-



Chef's Notes: If you don't have any fresh rosemary, never fear! You can combine 1 T of Stacey Hawkins Rosemary Versatility seasoning with the Dash of Desperation instead.  You can also substitute chicken breast for the pork loin.


Mediterranean Stuffed Pork Chops

  • Prep Time: 10 Minutes
  • Cook Time:   30 Minutes
  • Total Time: 40 Minutes

Servings: 4



  1. Preheat outdoor bbq 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 400F with similar results.

  2. While heating, cut a pocket into the pork chops.

  3. Combine the Rosemary and Dash of Desperation in a small bowl.

  4. Stuff each pork chop with 2 Tablespoons of crumbled feta. Tie together using 2 pieces of butcher's twine.

  5. Spray the top side of the chop with nonstick cooking spray.

  6. Sprinkle each chop with an equal portion of the rosemary blend. Pat gently with dry fingers to make the seasoning stick.

  7. 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 degrees F as verified with a meat thermometer (180F 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 degrees F as verified with a meat thermometer. (180F for chicken)

  8. Serve hot.

    Serving Size is one piece of stuffed pork loin that weighs 5.3 ounces and is 1 Lean, 0 Green, 3 Condiments and 0 Healthy Fat servings.

Nutrition Facts

Optavia Counts Per Serving

1 - Lean

0 - Leaner

0 - Leanest

0 - Green

3 - Condiments

0 - Healthy Fat

Weight Watchers Points
Per Serving

NA Weight Watchers Points

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Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.