Ingredients
2lbspork chops,boneless
1tsponion powder
1tspmild paprika
salt and pepper,to season
6ozfrozen spinach,thawed
8ozcream cheese,room temperature
½cupsun dried tomatoes,packed in oil, drained, chopped
¼cupmozzarella cheese,shredded
¼cupparmesan cheese,finely grated
2tbspdried Italian herbs
1tbspgarlic,minced
salt,to taste
Preparation
Preheat the oven to 400 degrees F.
Season both sides of each pork chop with the onion powder, paprika, salt and pepper. Slice a pocket into each chop about ¾ quarter of the way through, being careful not to cut all the way.
Squeeze and discard excess liquid out of the spinach.
In a medium-sized bowl, combine the spinach, cream cheese, sun dried tomatoes, mozzarella, parmesan, herbs and garlic, then mix well to combine.
Fill the pork ‘pockets’ with 1 to 2 tablespoons of the spinach dip, spreading evenly with the back of the spoon; seal with toothpicks.
Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear the chops in batches for about 3 minutes per side, until golden on both sides.
Transfer chops to hot oven and bake for 10 to 12 minutes, or until no longer pink in the centre.
Let pork chops rest for 5 minutes.
Garnish with parsley and serve. Enjoy!
