Spinach Stuffed Pork Chops

Spinach Stuffed Pork Chops

With sun dried tomatoes will have your mouthwatering before they hit the dinner table! A different way to cook boneless pork chops stuffed with a delicious spinach dip made with cream cheese, garlic, mozzarella cheese, parmesan cheese and herbs.

2 pounds (1 kg) boneless pork chops
1 teaspoon onion powder
1 teaspoon mild paprika
Salt and pepper, to season

6 oz (170 g) frozen spinach, thawed
8 oz (250 g) block cream cheese, at room temp
1/2 cup sun dried tomatoes packed in oil, drained and chopped
1/4 cup shredded mozzarella cheese
1/4 cup finely grated parmesan cheese
2 tablespoons dried Italian herbs
1 tablespoon minced garlic
Salt to taste

- Preheat oven to 400 °F (200°C).
- Season both sides of each pork chop with the onion powder, paprika, salt and pepper. Slice a pocket into each chop about 3/4 quarter of the way through, being careful not to cut all the way.
- To make the dip: 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; mix well to combine.
- Fill pork 'pockets' with 1-2 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 chops in batches until golden on both sides (about 3 minutes per side) until golden.
- Transfer chops to HOT oven and bake for 10-12 minutes, or until no longer pink in the centre. (Internal temperature of 150°F or 65°C with an instant-read thermometer inserted into the thickest part of a pork chop.)
- Let pork chops rest for 5 minutes. Garnish with parsley and serve.

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