Ingredients
- two tablespoons essential olive oil
- 2 cloves garlic clove, chopped
- 1 bag (6 ounces) baby green spinach
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried Italian seasoning
- 1/4 pound capocollo (spicy Italian pork), reduce small dice
- 1/4 pound provolone cheese, reduce small dice
- 1 egg, gently beaten
- 4 thick-cut (1 1/4 to at least one 1/2 ") pork chops for stuffing (a couple of to two 1/2 pounds total)
Directions
Heat 1 tablespoon oil in large saucepan over medium heat. Add garlic clove prepare, stirring from time to time, one minute. Add green spinach. 1/4 teaspoon salt, 1/8 teaspoon pepper and also the Italian seasoning prepare, stirring, just until green spinach is wilted, a couple of minutes. Take away the green spinach mixture to some medium-size bowl let awesome completely. When awesome, add some capocollo. provolone cheese and egg lightly stir to mix completely.
Put the pork chops on the flat work surface cut a slit horizontally towards the bone so chop could be opened up just like a book. Stuff each chop with 1/4 from the stuffing. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks freeze as much as 30 days.) Secure chops with toothpicks.
To prepare and serve: If chops are frozen, thaw in refrigerator overnight.
Preheat oven to 375 degree F.
Heat remaining 1 tablespoon oil in large skillet. Add chops prepare 2 minutes per side or until browned. Place chops in single layer inside a baking dish just big enough to carry them. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake the chops within the oven for fifteen minutes or before the internal temperature registers 155 levels with an instant-read thermometer when placed within the pork. Remove chops to some platter cover with foil. Let stand five to ten minutes in warm place before serving.
Recipe thanks to Family Circle Magazine
