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!)