How To Make Stuffed Pork Chops
Make a simple dinner meal for your family with these stuffed pork chops filled with spinach, sun-dried tomatoes, and mozzarella seared to a tasty dish.
Preheat the oven to 400 degrees F.
Slice a deep pocket into each pork chop.
Divide the sun-dried tomatoes evenly between the pockets in the pork chops, then layer in a handful of spinach leaves and 2 tablespoons of cheese.
Use toothpicks to seal each pork chop.
Sprinkle the Italian seasoning, salt, and pepper over both sides of each pork chop.
Heat the olive oil in a large pan over medium-high heat. Cook the pork chops for 3 to 4 minutes on each side or until golden brown.
Insert a thermometer into the thickest part of the pork chop. Place the pan of pork chops in the oven.
Bake for 8 to 10 minutes or until the thermometer registers at 145 degrees F.
Remove the pan from the oven and let the pork stand for 3 minutes. Sprinkle with parsley, then serve.
- Calories: 138.84kcal
- Fat: 11.46g
- Saturated Fat: 5.54g
- Monounsaturated Fat: 4.76g
- Polyunsaturated Fat: 0.64g
- Carbohydrates: 2.00g
- Fiber: 0.48g
- Sugar: 0.85g
- Protein: 7.36g
- Cholesterol: 28.91mg
- Sodium: 235.31mg
- Calcium: 199.23mg
- Potassium: 99.17mg
- Iron: 0.62mg
- Vitamin A: 93.93µg
- Vitamin C: 4.99mg
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