Pork Chops Stuffed

• 10 ounces frozen spinach thawed
• 2 tablespoons golden raisins
• 2 garlic cloves minced
• 2 tablespoons cheese freshly grated parmigiana
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 boneless center cut pork chops
• 1/2 cup chicken broth
• 1 teaspoon balsamic vinegar

1. Make the filling by combining the spinach, raisins, garlic, parmigiana cheese, 1/2 tsp salt and 1/4 tsp pepper
2. Insert a knife into one side of the pork chop and cut a pocket. Fill the pocket with 1/4 of the filling (or as much as you can) and secure with a toothpick. Sprinkle chops with salt and pepper.
3. Heat a saute pan over med high heat and add 1 tablespoon olive oil and one tablespoon of butter. When the butter foams add your pork chops and cook until browned, about 5 minutes per side. Remove to a plate when done and tent with foil while you make the sauce.
4. I had leftover filling when I was done so I added it to my sauce. Add the broth and leftover filling to same pan and bring to a boil. Reduce heat and simmer, scraping up brown bits with a wooden spoon, until mixture reduces by half. Remove skillet from heat and add vinegar,serve over pork chops.

golden raisins, garlic, parmigiana, salt, black pepper, center, chicken broth, balsamic vinegar

Taken from www.yummly.com/recipe/Pork-Chops-Stuffed-1670431 (may not work)