Mediterranean Spinach-Stuffed Bone-In Pork Cutlets
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Mediterranean-Style Spinach-Stuffed Bone-In Pork Cutlets - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural pork cutlets on the bone, 4-5 cm thick.
- 55 g crumbled feta cheese
- 1/2 cup chopped frozen spinach (thawed and drained well)
- 2 tablespoons chopped olives
- 2 tbsp chopped sun-dried tomatoes
- Canola oil
- Salt and ground black pepper
- Equipment: 4 wooden skewers (soak to prevent burning)
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Recipes with similar ingredients: pork, feta cheese, spinach, sun-dried tomatoes, olive
Cooking the dish according to the recipe:
- Preheat an outdoor grill or grill pan over medium heat. Preheat the oven to 400°F (205°C).
Using a kitchen knife, carefully cut a slit in the side of each patty to create a pocket for the filling. In a medium bowl, combine the feta, spinach, olives, and sun-dried tomatoes. - Fill each patty with the mixture and season each with 1/4 teaspoon salt and 1/4 teaspoon pepper. Secure the patties with wooden skewers or toothpicks (remove them before serving).
- Grease the grill grate with oil to prevent meat from sticking.
Grill the patties until well browned, 6-8 minutes, turning every few minutes to create crispy grill marks. Transfer the patties to a baking sheet and finish cooking in the oven for 15-20 minutes, or until the internal temperature reaches 140°F (60°C).
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