These stuffed pork chops feature a creamy mozzarella, sun-dried tomato, and spinach filling and cook up in less than 25 minutes. Watch how I make this in my kitchen in the video below!
Use a sharp knife to cut a pocket in each pork chop by slicing horizontally into the meat. Make the pocket as large as possible without cutting through the other side.
Rub one tablespoon of olive oil over each pork chop, then season all sides of the pork with salt, pepper, and Italian seasonings.
In a mixing bowl, combine the parsley, cheese, sun dried tomatoes, and spinach. Stuff them into each pork chop.
Heat the remaining olive oil in a large skillet over medium-high heat. Add the stuffed pork chops to the skillet and cook for 2-3 minutes on each side or until they are browned.
Place the skillet in the oven and cook for 25 minutes or until fully cooked and the cheese is nicely melted.
Let the stuffed pork rest for 5 minutes before serving.
Video
Notes
TO STORE: Allow the pork chops to cool to room temperature before wrapping them in a layer of plastic wrap or foil. Store them in an airtight container in the fridge for up to 4 days. TO FREEZE: The cooked chops will also freeze well in a freezer-safe bag or container for up to 4 months. Thaw in the fridge before reheating.TO REHEAT: Place the leftover stuffed pork chops in a baking dish, cover them with foil, and reheat at 165C/325F for about 10 minutes.