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Heat the olive oil in a large heavy skillet over medium heat and sauté the leek until soft. Add the garlic and stir all together for a minute. Add the spinach and cook until all the liquid it exudes evaporates.
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Transfer the mixture to a bowl and add the cheeses, salt, pepper, lemon zest, nutmeg and dill.
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Heat the grill to medium and oil the grill rack.
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Using a sharp paring knife, make an incision/pocket on the boneless side of the chops. Divide the stuffing into four equal portions and stuff each chop with it, pressing down to seal closed.
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Whisk together the lemon juice, mustard, oregano, orange or tangerine juice, and remaining 2 tbsp. olive oil.
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Grill the chops over medium heat, brushing lightly with the mustard mixture on both sides. Grill for about 10 minutes per side, over indirect heat. Serve hot.