Spinach and Feta Stuffed Pork Chops

4 boneless pork chops
1 TBSP olive oil
1 tsp minced garlic
2 cups frozen spinach, thawed
3/4-1 cup Feta cheese
1 cup Dijon mustard
Panko breadcrumbs

**Pre-heat oven to 350 degrees

1) Lay chops on a cutting board and cut a slit through the center, cutting parallel with the cutting board. Make sure the slit is large enough to stuff the pork chop to the edges, but that 3 of the 4 sides are still in tact.

2) Heat olive oil in frying pan, then saute minced garlic for 2 minutes, until the garlic begins to brown. Add spinach to oil and garlic and cook for 3-4 minutes, stirring frequently. After spinach is heated through, turn off heat and sprinkle in Feta. Stir to combine (feta will melt into the mixture and make it somewhat creamy.

3) Spray the bottom and sides of a 9x13 pan. Pour dijon mustard into a shallow bowl, and pout 1-2 cups panko breadcrumbs into an additional shallow bowl.

4) Spoon spinach and feta into each pork chop. Carefully dip all sides of the pork chops in dijon mustard, then in the breadcrumbs, and place in the greased pan.

5) Bake for 40-45 minutes.