Stuffed Pork Chops

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Stuffed Pork Chops

Serves 4
Course Main Course
Servings 4

Ingredients
  

  • 4 boneless pork chops
  • 1/2 cup sundried tomatoes dry or water packed
  • 1/2 cup fresh spinach leaves
  • 1/2 cup mozzarella cheese
  • 1 tsp Italian seasoning
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp olive oil
  • 1 Tbsp parsley chopped

Instructions
 

  • Preheat oven to 400
  • Slice a deep pocket into each pork chop, but do not cut all the way through
  • Divide the sun dried tomatoes evenly between the pockets in the pork chops, then layer in a handful of spinach leaves and 2 Tbsp cheese.
  • Use toothpicks to seal each pork chop shut so that the filling will not spill out during cooking
  • Sprinkle the Italian seasoning, salt and pepper over both sides of each pork chop.
  • Heat the olive oil in a large oven proof pan over medium high heat. Cook the pork chops for 3-4 minutes on each side or until golden brown.
  • Place chops in oven. Bake for 8-10 minutes or until a thermometer inserted in the thickest part of the chop reads a minimum of 145, or if you prefer a more well done chop, 175 degrees. Remove pan from oven and let sit 3 minutes. Sprinkle with parsley and serve.

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