Cheesy Spinach Stuffed Pork Chops
Description
You'll feel like you are at a fancy Italian restaurant when you serve and eat these wonderful pork chops. They are stuffed and baked with baby spinach, a spicy Italian ham and Provolone cheese. Serve with your favorite sides.
Ingredients
2 T. olive oil, divided
2 cloves garlic, chopped
6 oz. bag baby spinach
1/2 t. salt, divided
1/4 t. black pepper, divided
1/2 t. dried Italian seasoning
1/4 lb. capocollo (spicy Italian ham), cut into small dice
1/4 lb. Provolone cheese, cut into small dice
1 egg, lightly beaten
4 thick-cut (1-1/4 - 1-1/2 inches) pork chops for stuffing (about 2 - 2-1/2 lb. total)
Directions
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Heat 1 T. oil in large saucepan over medium heat. Add garlic; cook, stirring occasionally, 1 minute. Add spinach, 1/4 t. salt, 1/8 t. pepper and Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes. Remove spinach mixture to a medium-size bowl; cool completely. When cool, add capocollo, Provolone cheese and egg; gently stir to combine completely.
Place pork chops on a flat work surface; cut a slit horizontally to bone so that the chop can be opened like a book. Stuff each chop with one quarter of the stuffing. Secure chops with toothpicks. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.)
If chops are frozen, thaw in refrigerator overnight.
Preheat oven to 375 degrees degrees.
Heat remaining 1 T. oil in large skillet. Add chops; cook 2 minutes per side or until browned. Place chops in single layer in a baking dish just large enough to hold chops. Sprinkle with remaining 1/4 t. salt and 1/8 t. pepper.
Bake the chops for 15 minutes or until the internal temperature registers 155 degrees F on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 - 10 minutes in warm place.
Serve.
4 servings.