Tonight I decide to make a nice Greek stuffed pork chop for dinner. I served it with a Greek spinach salad and some zucchini and patty pan squash. I just tucked the squash into the pan with the chops and baked them together. This made a nice fall dinner.
2 thick sliced pork chops
2 t. oregano
4 T. feta cheese
1/2 c. spinach (I used frozen chopped)
1 shallot, sliced
Take a meat mallot and pound the chops until thin. Sprinkle each chop with 1 t. oregano. On one end of each chop place 1/2 of the shallot, and spinach. Sprinkle the other half of the chop with half of the feta. They should look like this:
Then roll the chop up, secure with a toothpick, and place in a baking pan. Put into a 375 oven and bake for 45 minutes. Here are mine before baking:
After this I just tucked my sliced squash around the chops, and sprinkled it all with a little olive oil:)
2 thick sliced pork chops
2 t. oregano
4 T. feta cheese
1/2 c. spinach (I used frozen chopped)
1 shallot, sliced
Take a meat mallot and pound the chops until thin. Sprinkle each chop with 1 t. oregano. On one end of each chop place 1/2 of the shallot, and spinach. Sprinkle the other half of the chop with half of the feta. They should look like this:
Then roll the chop up, secure with a toothpick, and place in a baking pan. Put into a 375 oven and bake for 45 minutes. Here are mine before baking:
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