Spinach Stuffed Pork Chops With Balsamic Tomato Chutney

• 4 1-inch thick pork chops (bone on side only, not in the middle)
• 1 package of baby spinach
• 1/2 a pack of grape tomatoes (tomatoes halved)
• 1 clove of garlic (minced or sliced)
• 1/2 an onion (cut in half then sliced)
• 2 table spoons of balsamic vinegar
• Salt & pepper
• Extra virgin olive oil
• Favorite melting cheese--gruyere, cheddar, mozzarella, etc. (optional)

1. 1.treheat oven to 425 degrees
2. 2.ttuffing: Heat olive oil in saute pan until shimmery. Put pack of spinach in pan, saute until half wilted. Add garlic and sprinkle salt & pepper. Cook until completely wilted, take off heat.
3. 3.tork chops: Rinse chops and pat dry with paper towels. Cut a 1-inch slice into the side of the pork chop away from the bone and create a pocket to stuff (careful not to slice through). Heat a skillet and add olive oil.
4. 4.ttuff the chops with the spinach (be careful because the spinach will still be hot, but it should be) and cheese if you are using it. Don't over-stuff. Brown the chops on both sides (2-3 min in each side). Transfer the chops to a baking pan to finish in the oven (about 20-25 minutes or until the meat is pulling away from the bone).
5. 5.tomato chutney: In the same pan that you browned the chops, add a tad more oil and saute the tomatoes and onion. Season with salt and pepper. Add 2 tablespoons of balsamic vinegar and cook until it is all bubbling and thick.
6. 6.take the chops out of the oven and let it rest for 10 minutes. Divide the chutney atop each chop and serve!

pork chops, baby spinach, pack of grape tomatoes, clove of garlic, onion, balsamic vinegar, salt, extra virgin olive oil, gruyere

Taken from www.epicurious.com/recipes/member/views/spinach-stuffed-pork-chops-with-balsamic-tomato-chutney-50190054 (may not work)