Stuffed Pork Chops

Ingredients

• 3-4 boneless pork chops ((1¼-1½ inches thick for stuffing; a pound or two))
• 1 teaspoon (2g) Italian seasoning
• 2 teaspoons (8g) Creole seasoning
• 2-3 tablespoons (28-42ml) olive oil, (or more as needed)
• 2 teaspoons (10g) minced garlic
• 1½-2 cups (105-140g) mushrooms, (sliced)
• 1 medium red bell pepper, (sliced (about 1 cup))
• 2-3 cups (60-90g) baby spinach
• 4-8 slices Provolone (or smoked Gouda (about 1-2 slices per pork chop))

Steps

1. 1

   Preheat the oven to 375℉ (190℃).

2. 2

   Salt pork chops, then season both sides with Italian and Creole seasoning. You can use one or both; I used both.

3. 3

   Place pork chops on a board or flat surface. Cut a slit or pocket about ¾ quarter of the way through each piece; try not to cut all the way through. Generously season inside the pork chop.

4. 4

   In a large skillet or frying pan, add olive oil and garlic, sauté over medium heat for about a minute. Then add the mushrooms and bell pepper and continue stirring for 2-3 minutes. Finally, add spinach and stir frequently until wilted and cooked, 2-3 minutes. Set aside.

5. 5

   Stuff slit pork chops with the mushroom, spinach, and bell pepper mixture. Add one or two slices of cheese per pork chop if desired.

6. 6

   Thread pork chops closed near the openings with toothpicks to secure them. If some of the filling comes out, just tuck it back in.

7. 7

   Heat an oven-proof skillet over medium heat with a tablespoon of oil. Sear the pork chops on both sides for 3-4 minutes each or until golden. Using tongs to flip them over carefully makes it easier to keep the stuffing inside.

8. 8

   Place the skillet in the oven and bake the pork chops for 14-16 minutes or until the internal temperature registers 145℉ (65℃) on an instant-read thermometer inserted into the thickest part of the pork. Pork will continue cooking an extra 5℉ while resting.

9. 9

   Transfer the pork chops onto a serving platter and cover with foil. Let them rest in a warm place for 5-10 minutes before serving. Carefully remove and discard the toothpicks.

10. 10

    Serve drizzled with the juices from the skillet.