Has anyone tried this, pork chops stuffed with feta and spin

Pork Chops stuffed with feta and spinach. We are making it tonight with steamed broccoli and Brussel sprouts. They look soo good, can't wait

http://www.myrecipes.com/recipe/pork-chops-stuffed-with-feta-spinach-10000001599621/

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Nutritional Information
Amount per serving

Calories: 232
Calories from fat: 33%
Fat: 8.6g
Saturated fat: 3.4g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 0.7g
Protein: 32.1g
Carbohydrate: 7.2g
Fiber: 2.8g
Cholesterol: 73mg
Iron: 2.5mg
Sodium: 640mg
Calcium: 186mg

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Ingredients

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Cooking spray $
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided $
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese $
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese $
1/2 teaspoon grated lemon rind $
4 (4-ounce) boneless center-cut loin pork chops, trimmed $
2 tablespoons fresh lemon juice $
2 teaspoons Dijon mustard $
1/4 teaspoon dried oregano

Preparation

Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.
Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

David Bonom, Cooking Light
APRIL 2007