INGREDIENTS

• 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

PREPARATION

1. Preheat oven to 400°F.
2. Slice a deep pocket in each pork chop, taking care not to cut all the way through.
3. Stuff each pork chop a quarter of the sun-dried tomatoes, spinach, and cheese.
4. Seal each pork chop shut with toothpicks and season the outside of the meat with salt, pepper, rosemary, and thyme.
5. 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.
6. Place skillet in oven and cook until meat reaches 145°F, about 8-10 minutes.
7. Let stand 3 minutes before serving. Enjoy!