Spinach Stuffed Pork Chops

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  2 lbs Pork Chops, Bone-In
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  1 tsp Onion powder
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  1 tsp Paprika, Ground
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  1 1 pinch salt (to season)
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  1 1 pinch pepper
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  6 oz Spinach
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  8 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  0.5 cup Tomatoes, Sun-Dried, Packed In Oil
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  0.3 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 tbsp Italian seasoning
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  1 tbsp Garlic
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  1 1 pinch salt (to taste)

Instructions

1. 1Squeeze and discard excess liquid from the fresh spinach. In a medium bowl, combine the spinach, cream cheese, sun-dried tomatoes, part-skim mozzarella, grated parmesan, Italian seasoning, and fresh garlic; mix until evenly combined.
2. 2Pat the pork chops dry with paper towels. Create a horizontal pocket in the thickest part of each chop by slicing carefully about three-quarters of the way through, being careful not to cut all the way through. Season both sides of each chop with onion powder, paprika, salt, and pepper.
3. 3Divide the spinach filling evenly among the pork chop pockets, spreading gently with the back of a spoon. Secure each pocket closed with toothpicks.
4. 4Heat oil in a large skillet over medium-high heat for 1 minute until shimmering. Working in batches to avoid crowding, sear the pork chops 3–4 minutes per side over medium-high heat until golden brown, then transfer to a plate.
5. 5Return all pork chops to the skillet, reduce heat to medium, and cover with a lid. Cook 8–10 minutes over medium heat until the internal temperature reaches 145°F when measured in the thickest part with an instant-read thermometer and the filling is heated through.
6. 6Transfer the pork chops to a cutting board and let rest uncovered for 5 minutes. Remove toothpicks carefully.
7. 7Divide the pork chops evenly into 6 airtight containers while still warm. Store in the refrigerator for up to 4 days, or freeze for up to 3 months.