Megan Callahan, MS, RD, LD
Hy-Vee Registered Dietitian

October 17, 2020

When trying to eat healthier meat options we typically think about chicken, turkey and fish. But what about the “other” white meat? It is National Pork Month and it’s important to know that this protein-packed meat is a lean fighting machine that will fit perfectly in your diet needs.

Pork tends to be forgotten when considering proteins for healthy eating. But pork is protein-packed and – like its friends in the meat counter – has lean cuts that fit into a healthy lifestyle. Look for words like “loin” or “chop” to find the leanest pork. A 3-ounce serving of pork tenderloin is just as lean as boneless skinless chicken breast, meeting the government definition of “extra lean.” That’s not all: Pork tenderloin is considered low-sodium and is full of B vitamins which can help increase energy, stimulate the immune system and improve memory!

Most are stuck in a rut when it comes to their pork-folio of recipes — but don’t fret, pork is a very versatile and affordable protein! Pork can be grilled, roasted, stir-fried or slow-cooked. Is barbecue the only flavor that come to mind? Pork can easily be taken in both sweet and savory directions. So put some pork on your fork and enjoy these Greek Stuffed Pork Chops! OPA!

Greek Stuffed Pork Chops
Serves 8

All You Need:
1 cup chopped fresh baby spinach
1½ tbsp chopped fresh oregano
2 tsp chopped flat leaf parsley
2 tsp chopped fresh mint
3 cloves garlic, minced
¼ tsp freshly cracked black pepper
1/3 cup chopped pitted Kalamata olives
1/3 cup crumbled feta cheese
2½ lbs boneless pork top-loin roast
Juice of 1 lemon
Freshly cracked sea salt and additional cracked black pepper, to taste

All you do:

  1. Preheat oven to 375 degrees.
  2. Combine spinach, oregano, parsley, mint, garlic, black pepper, olives and cheese.
  3. Slice pork loin into 1-inch chops. Make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon about 1½ tablespoons spinach mixture into pocket of each chop. If necessary, secure with wooden toothpicks.
  4. Place stuffed chops on a rack in a shallow pan. Brush each chop with lemon juice and sprinkle with sea salt and cracked black pepper to taste. Bake uncovered 30 to 35 minutes or until pork and stuffing reach 165 degrees.

Recipe source: The information is not intended as medical advice. Please consult a medical professional for individual advice.