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)

Steps

1. 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.
2. 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.)
3. If chops are frozen, thaw in refrigerator overnight.