Ingredients
4 pcsboneless pork chops
½cuptomatooil packed, sun dried, halves, and drained
½cupspinach leavesfresh
½cupmozzarella cheeseshredded
1tspItalian Seasoning
¾tspsalt
¼tsppepper
1tbspolive oil
1tbspparsleychopped
Preparation
Preheat the oven to 400 degrees F.
Slice a deep pocket into each pork chop.
Divide the sun-dried tomatoes evenly between the pockets in the pork chops, then layer in a handful of spinach leaves and 2 tablespoons of cheese.
Use toothpicks to seal each pork chop.
Sprinkle the Italian seasoning, salt, and pepper over both sides of each pork chop.
Heat the olive oil in a large pan over medium-high heat. Cook the pork chops for 3 to 4 minutes on each side or until golden brown.
Insert a thermometer into the thickest part of the pork chop. Place the pan of pork chops in the oven.
Bake for 8 to 10 minutes or until the thermometer registers at 145 degrees F.
Remove the pan from the oven and let the pork stand for 3 minutes. Sprinkle with parsley, then serve.
