Stuffed Pork Chops

2 Tbs Olive Oil
2 Cloves Garlic
1 Bag (6oz) Baby Spinach
1/2/ Tsp Salt
1/4 Tsp Pepper
1/2 Tsp Dried Italian Seasonings
1/4 Lb Capocollo (spicy Italian Ham) Cut Into Small Dice
1/4 Lb Provolone Cheese, Cut Into Small Dice
1 Egg Lightly Beaten
4 Thick-cut (1 1/4 To 1 1/2 Inches) Pork Chop For Stuffing

Heat 1 Tbs Oil In Large Saucepan Over Medium Heat. Add Garlic; Cook, Stirring Occasionally, 1 Min. Add Spinach, 1/4 Teaspoon Salt 1/8 Tsp Pepper And The Italian Seasonings; Cook Stirring , Just Untill Spinach Is Wilted, About 2 Min. Remove The Spinach Mixture To A Medium-size Bowl; Let Cool Completely. When Cool Add Capocollo, Provolone Cheese And Egg; Gently Stir To Combine Completely.

Place The Chops On Flat Work Surface; Cut A Slit Horizontally To The Bone So Chop Can Be Opened Like A Book. Stuff Each Chop With 1/4 Of The Stuffing, Secure Chops With Tooth Picks

To Cook And Serve:
Pre Heat Oven To 350 Degrees F.
Heat Remainging 1 Tbs Of Oil In Large Skillet. Add Chops; Cook 2 Min Per Side Or Until Browned. Place Chops In Single Layer In A Baking Dish Just Large Enough To Hold Them. ( I Use The Same Skillet) Sprinkle With Remaining Salt And Pepper. Bake The Chops In Oven For 15 Min. Or Untill Done. Remove Chops To A Platter; Cover With Foil Let Stand 5 To 10 Min In Warm Place Before Serving.

After Stuffing You Can Freeze Them Up To A Month


These Were Some Of The Best Chops I Have Ever Had Juciy And Tender..
Hope Ya'll Like Them.

Dawna

These really sound good. I added them to my cookbook.

THanks!!