Stuffed Pork Chops
- 4 boneless pork chops approximately 1-1 1/4 lbs
- 1/2 cup oil packed sun dried tomato halves drained
- 1/2 cup fresh spinach leaves
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon parsley chopped
Preheat the oven to 400 degrees F.
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 tablespoons of cheese.
Use toothpicks to seal each pork chop shut so that the filling will not spill out during the cooking process.
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 3-4 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 8-10 minutes or until the thermometer registers 145 degrees F.
Remove the pan from the oven and let the pork stand for 3 minutes. Sprinkle with parsley, then serve.