Italian-Inspired Stuffed Pork Chops
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TOTAL PREP TIME
50 minutes
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DIFFICULTY
Medium
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Ingredients
- 4 6-oz New York (top loin) pork chops about 1 1/4-inch thick
- 8 ounces frozen chopped spinach thawed
- 1/2 cup Parmesan cheese shredded
- 1/4 cup sun dried tomatoes oil-packed, julienned, drained and chopped
- 1 tablespoon fresh oregano chopped
- 6 cloves garlic minced
- Salt and black pepper
Cooking Directions
Squeeze the liquid out of the spinach. In a medium bowl, combine spinach, cheese, tomatoes, oregano, garlic, and salt and pepper to taste. Cut a pocket into the side of each chop, making the opening as small as possible but the pocket as deep as possible. Spoon spinach mixture into chops, distributing it evenly within the pockets and securing the opening with a toothpick if necessary.
Prepare a grill to medium and lightly oil the grate. Season pork with salt and pepper and grill pork until internal temperature of the pork reaches 145 degrees F, 6 to 8 minutes per side. Remove chops from grill and let rest 3 minutes before serving.
Prepare a grill to medium and lightly oil the grate. Season pork with salt and pepper and grill pork until internal temperature of the pork reaches 145 degrees F, 6 to 8 minutes per side. Remove chops from grill and let rest 3 minutes before serving.
Serves 4.
