Stuffed Pork Chops
Serves 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.
I’m going to make this tomorrow. I’ll let you know how it goes!