Stuffed Pork Loin with Spinach, Mushrooms, Walnuts and Feta Cheese

REALLY, REALLY good!!  That is what this was.  A dinner for company.  Get all your chopping done ahead of time, putting everything in little dishes and ready to throw in.  The prep is the key.  Once I did all my chopping in leisure, it was a cinch to cook and assemble.  It passed the Kirby test too!

• ½  cup chopped red onion
• 2 T.  canola oil
• ½  cup chopped mushrooms
• 3 teaspoons minced garlic 
• 2 cups fresh spinach, chopped
• ¼  cup chopped walnuts
• ¼ cup parsley
• 1 T. Rosemary, finely chopped
• ¼ cup feta cheese crumbles
• 4 boneless pork loin chops (at least 1 inch thick) 

Preheat oven to 350 degrees.

1. In a large skillet, sauté onion in canola oil until tender. Add chopped mushrooms and garlic, cook one or two minutes longer.  Add the spinach, parsley, rosemary and walnuts; cook and stir just until spinach is wilted. Remove from the heat; add feta cheese and set aside to cool
2. Cut a deep slit in each pork loin, forming a pocket. Stuff 1/4 cup spinach mixture into each chop; secure with toothpicks. Sprinkle with salt and pepper to taste. In the same skillet, cook chops in oil for 4-8 minutes on each side, until lightly browned.  Remove chops and place in a shallow baking dish. 
3.  Bake 15 – 25 minutes, depending on how thick your pork chops are. Pork should no longer be pink inside, but don’t overcook, or it will be dry and tough. I take mine out when they have just turned from pink to very faint pink as they will continue to cook as they rest on the counter.

 PLEASE let me know if I appear to have left something out of this recipe.  It is really hard to remember everything when you are cooking.  I have gone over it and over it but I just cooked it so I am blind to it.