Butterflied Pork Chops Stuffed with Spinach and Sundried Tomato

Butterflied Pork Chops Stuffed with Spinach and Sundried Tomato

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

2 Butterflied Pork Chops (you can buy a thick-cut pork chop and butterfly it yourself also)

6 Sundried Tomatoes in oil, drained

1 TBSP Light Olive Oil

1 package Baby Spinach

1 TBSP grated Parmesan (if you use plant-based Parmesan then it will be dairy free)

1 tsp Italian Seasoning

¼ tsp Garlic Powder

½ tsp Sea Salt

½ tsp Ground Black Pepper

Fresh Parsley or Basil for garnish

Directions:

1.       Preheat the oven to 375 degrees.

2.       Set pork chops out 30 minutes before you want to start cooking them.

3.       Saute baby spinach in an oven-safe 12” skillet. Season with a ¼ tsp each of sea salt and ground black pepper.

4.       Season both sides of the pork chops with remaining sea salt, ground black pepper, Italian seasoning, and garlic powder.

5.       Once spinach is sauteed, drain all liquid, then divide the spinach between the two butterflied pork chops.

6.       Put sundried tomatoes on top of spinach, then sprinkle with grated Parmesan.

7.       Close or fold the pork chop. Some people prefer to seal with toothpicks. I just choose to be careful when flipping the pork chop when cooking.

8.       Heat olive oil in the skillet on medium-high heat. If using the same skillet, wipe excess water from sauteing spinach, then put the oil in the skillet.

9.       Saute for 5-7 minutes per side until browned, then transfer to the oven to finish cooking. Watch carefully. It will take between 10-15 minutes in the oven to finish cooking.

10.   Let the pork chops rest for 5 minutes before serving.

11. Serve with a side of vegetables or rice. Pictured with Roasted Carrots, Fennel, and Garlic. See Side Dishes section for that recipe.