Feta and Spinach-stuffed pork chops

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

Ingredients:
-1 4oz Porkchop
-1 clove of garlic, chopped finely and halved
-Salt and Pepper
-2 Sun-dried tomatoes, dry and sold without oil, chopped
-1/4 package of frozen chopped spinach (2.5oz)
-1 Tbsp Feta cheese
-1 Tbsp Reduced fat Cream cheese
-1/2 tsp Dijon mustard
-1/2 tsp Lemon juice
-1 pinch Garlic and Herb seasoning

Directions:
Preheat broiler. Over medium-high heat, cover a pan with non-stick cooking spray. Sauté half of the garlic for one minute. Add salt and pepper to taste, the sun-dried tomatoes, and the spinach. Sauté until moisture evaporates. Remove from heat and stir in the Feta cheese and cream cheese.

With a sharp knife, cut a pocket horizontally into the side of the pork chop and fill with the mixture. Place pork chop in a broiler pan or roasting pan coated in non-stick cooking spray. Season the top with salt and pepper. In a small bowl, combine the other half of the garlic, the lemon juice, the mustard, and the garlic and herb seasoning, and combine. Brush the top of the pork chop with half of the mixture.

Broil on center rack for 6 minutes and remove from oven. Using a spatula, flip the pork chop. Season the other side similarly to the first: Salt and pepper, followed by brushing on the remaining lemon-mustard mixture. Broil an additional 6 minutes or until done.

Calories:
Pork chop: 250
Sun-dried tomatoes: 15
Feta cheese: 20
Cream cheese: 30
TOTAL: 315 Calories