When it comes to picking a protein for dinner, it can be easy to fall into a rut where you always go with the most basic option and a few shakes of whatever seasoning you have on hand. And there’s no shame in that. But, what if I told you that these Stuffed Pork Chops would take you hardly any extra time? It’s true. They can be on the table in thirty minutes flat and yet they’re full of succulent flavor that feels extra special (even though they’re quick enough to work for any busy weeknight).
You start with four boneless pork chops. Cut a pocket into each one, but take care not to slice all the way through. You stuff each pocket with spinach, sun-dried tomatoes, and provolone cheese, so they’re as colorful as they are flavorful…
… And then season the outside with rosemary, thyme, and salt and pepper.
They go into a hot skillet where you sear them quickly on each side to lock in some of that herby flavor, and they finish off in the oven in just about ten minutes.
See, isn’t that easy? The pork stays nice and moist and every bite of it comes with ooey-gooey provolone and the bright flavor of the sun-dried tomatoes and earthy spinach. It’s a main that feels special and definitely tastes special, but is hardly any work at all. (Which is pretty much my favorite kind of recipe!)
Stuffed Pork Chops
- 4 boneless pork chops
- 1/2 cup sun-dried tomatoes, drained if packed in oil
- 1/2 cup baby spinach
- 1/2 cup provolone cheese, grated
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 400°F.
- Slice a deep pocket in each pork chop, taking care not to cut all the way through.
- Stuff each pork chop a quarter of the sun-dried tomatoes, spinach, and cheese.
- Seal each pork chop shut with toothpicks and season the outside of the meat with salt, pepper, rosemary, and thyme.
- Heat oil in a large oven-safe skillet over medium-high heat. Once hot, sear pork chops on each side until golden brown, about 3-4 minutes per side.
- Place skillet in oven and cook until meat reaches 145°F, about 8-10 minutes.
- Let stand 3 minutes before serving. Enjoy!
Recipe adapted from Dinner at the Zoo.