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Mediterranean Stuffed Pork Chops

By Deen Brothers


Difficulty: Easy

Prep time: 15 min

Cook time: 30 min

Servings: 4 servings


  • Four 1 1/2 to 2-inch-thick pork chops
  • 2 ounces crumbled feta cheese
  • 1/2 cup chopped frozen spinach thawed and well drained
  • 2 tablespoons chopped kalamata olives
  • 2 tablespoons chopped sundried tomatoes
  • Canola oil
  • Salt and pepper
  • 4 wooden skewers


Heat an outdoor grill or grill pan over medium heat. Preheat the oven to 400 degrees F.

Carefully make a slit into the side of each pork chop using a chef’s knife to create a pocket to stuff ingredients into. Mix together the feta, spinach, olives and sundried tomatoes in a medium bowl. Stuff each pork chop with the spinach mixture and rub each with 1/4 teaspoon salt and 1/4 teaspoon pepper. Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving).

Brush oil on the grill grate to prevent sticking. Grill the pork chops until nicely browned, 6 to 8 minutes, turning every few minutes to create grill marks. Transfer to a baking sheet and finish cooking in the oven until the pork reaches an internal temperature of 140 degrees F, 15 to 20 minutes.