Greek Spinach with Feta Stuffed Pork Chops

If you love Greek flavors, then you'll love this easy-to-make five-ingredient recipe for Greek Spinach with Feta Stuffed Pork Chops.

The hardest thing about this recipe (and it really isn't difficult, you'll just need a sharp knife, and I'll walk you through the process), is butterflying the boneless pork chops. After that, it's a breeze to get these delicious pork chops on the dinner table in no time flat.

The key to easily butterfly boneless pork chops is to use a very sharp knife. Since I'm always working by myself in the kitchen, it's hard to take the proper pictures with only two hands. However, I'll try and explain it the best I can if you're new to the technique (see photos below the recipe).

Place one hand flat on top of the pork chop. By doing this, you can easily feel the thickness of the chop making it easier to guide the knife through the center of the chop. Use a very sharp chef's knife, and slowly and carefully slice into the center of the chop holding the knife horizontal to the chop itself. The hand on top of the chop will help guide you with even slicing. As you slice further into the pork chop, you can start to open the chop like you do the pages of a book. Continue slicing carefully through the center. Once you're almost to the edge of the chop (do not cut all the way through), stop slicing and open the chop all the way. You now have half the thickness, twice the volume of the chop, and plenty of surface area to place your filling. Viola! You've done it!

*Note - You can butterfly all kinds of protein this way. Boneless chicken breast comes to mind first and foremost, but this also works for beef cuts as well as veal. Once butterflied, you can also pound the meat with a mallet or rolling pin if you need a thin, piece of meat for scallopini or even schnitzel. If you pound the meat between two pieces of plastic wrap, this will prevent the meat from tearing or ripping as you pound.

SPINACH AND FETA GREEK STUFFED PORK CHOPS   {PRINT THIS RECIPE}
Servings: 4        Prep Time: 15 minutes         Cook Time: 30 minutes

4 boneless pork chops (1" thick), butterflied
salt and pepper
4 ounces crumbled feta cheese
10 ounces frozen spinach, thawed and squeezed dry
2 tablespoons fresh lemon zest, divided
1 teaspoon dried oregano, divided

-Preheat the oven to 350 degrees.

-Sprinkle the opened butterflied pork chops with salt and pepper. Divide the feta cheese and half of the lemon zest evenly among the 4 chops. Top the feta and lemon zest with the divided spinach and sprinkle with ½ teaspoon oregano. Close the pork chop by folding the plain meat over the filling. Top each chop with an additional bit of salt and pepper, the remaining lemon zest, and the remaining oregano.

-Bake the chops in a preheated oven for 20-25 minutes.

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