Spinach and Feta Stuffed Pork Chops with Mediterranean Couscous

I'm a meat-eater, a prolific carnivore.  I like my red meat medium-rare.  Daum's the same way.  If there is steak tar tare on a menu, you better believe we're ordering it and if there is carpaccio on the menu as well, it's like "Sophie's choice" for us.  Medium rare lamb loin chop?  Yes, please!  It's nice to have someone you don't have to argue with about the way you cook your meat.  Sigh, it's the little things.

That being said, I usually reserve red meat for rare (no pun intended) occasions and on a day-to-day basis stick to chicken, fish or shellfish, more "lighter" proteins.  I've also been seen not including any animal-bases protein: (Gasp!) sticking to vegetarian options.

I love pork, but I haven't used it too much in my cooking, except for the extremely trashy "Stovetop" stuffed pork chops.  When I saw a beautiful pair of boneless pork loin chops at my local grocer, an inch thick, perfectly pink with a thin trimming of flavorful fat, at the insanely low price of $2.66, I knew it was time to experiment.

What I came up with was a perfect Sunday night dinner for two:

Spinach and Feta Stuffed Pork Chops with Mediterranean Couscous

Recipe-Serves 2

Ingredients

Pork Chops

2 tablespoons olive oil, divided
1/2 cup onion, diced
1 cup thawed frozen spinach or about 7 ounces fresh
1/2 cup feta cheese
1/4 cup cream cheese or neufchatel (a little less fatty than cream cheese)
2 boneless pork loin chops, about 4 ounces each
salt and pepper to taste
2 teaspoons Greek seasoning

Lemon Pan Sauce

1 teaspoon olive oil
1/4 cup onion, minced
1 cup chicken stock or broth
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1 tablespoon water

Couscous

1 Cup Water or Chicken Stock
1/2 Couscous
1 teaspoon fresh lemon juice
salt and pepper to taste
3/4 cup grape tomatoes, quartered
3/4 cup chopped cucumber
1/2 cup feta cheese
1/4 cup pine nuts, toasted

Directions

For the chops:  Preheat oven to 400 degrees.

Heat 1 tablespoon of oil in a 12 inch stainless steel skillet over medium high heat.

Add onion and saute until soft and slightly browned.  Add in spinach and stir combine (if using fresh spinach let it wilt down) and season with salt and pepper to taste.  Add in both the feta and cream cheese and stir to melt and combine.  Remove from heat and slightly cool.

While the stuffing mixture is cooling take each pork chop and on the thickest side of the chop take a pairing knife and make a pocket about 2 inches wide and three inches deep, depending on the size of the chop.  Be careful not to cut all the way through.

When the stuffing has cooled enough to handle, stuff about 1/4 of the mixture into each pocket.  There may be stuffing left over.  The openings can be secured with toothpicks, but I was out of those that night, so I left mine open.

Working so fast I'm a blur.  (my appologies)

Wipe out the pan that held the stuffing and add the remaining tablespoon of olive oil over medium high heat until rippling or when it sizzles if you drip water on it.  Sprinkle the chops on both sides with salt, pepper and Greek seasoning. 

Add chops to the pan and brown on both sides, about 3 minutes per side.  When browned, place the pan in the oven for 10 mins or until desired degree of doneness.  Pork may be eaten a little bit pink.

Be careful after taking the pan out of the oven, I always forget that it's hot and touch it every time!  Smart....

For the lemon pan sauce:  Heat olive oil in a separate pan.  Add onion and saute until softened.  Pour in chicken broth and deglaze the pan, scraping up any brown bits.  Bring to a boil and let reduce slightly, about 3-5 minutes.  Stir in lemon juice a teaspoon at a time until desired flavor.  A little fresh lemon juice goes a long way.  I love fresh lemon, but for some it can be too tart.  If it becomes too tart, add in more broth. 

In a small dish combine cornstarch and water until smooth.  Add in cornstarch mixture a little at a time until the sauce reaches your desired consistency.  Season to taste with salt and pepper.

For the couscous:  Bring the water or stock, lemon juice salt and pepper to a boil.  Add in couscous and stir.  Take off the heat and let stand for 5 minutes before fluffing with a fork.  (of follow your package directions.)  Add in tomatoes, cucumber, feta and pine nuts. 

Serve the pork on top of the couscous and top with the lemon pan sauce so the grains can soak up all the yummy sauce as well as the pork's juices.

I was extremely happy with the way this pork came out.  One of my biggest fear with pork is that it will be dry, but the stuffing helped keep it moist and flavorful.  The stuffing itself was a nice combination of tangy and creamy with the spinach adding a nice texture and color.  The couscous provided a nice bed for the pork and the freshness of the tomatoes and cucumber were complemented by the lemon sauce and brought a brightness to the dish while the pine nuts added a nice crunch.

A perfect, easy way to avoid the Sunday night take-out slump and end the weekend on a tasty note!