Stuffed Pork Chops

• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 bag (6 ounces) baby spinach
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried Italian seasoning
• 1/4 pound capocollo (spicy Italian ham), cut into small dice
• 1/4 pound provolone cheese, cut into small dice
• 1 egg, lightly beaten
• 4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)

1. Heat 1 tablespoon oil in large saucepan over medium heat.
2. Add garlic; cook, stirring occasionally, 1 minute.
3. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes.
4. Remove the spinach mixture to a medium-size bowl; let cool completely.
5. When cool, add the capocollo, provolone cheese and egg; gently stir to combine completely.
6. Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book.
7. Stuff each chop with 1/4 of the stuffing.
8. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.)
9. Secure chops with toothpicks.
10. To cook and serve: If chops are frozen, thaw in refrigerator overnight.
11. Preheat oven to 375 degree F.
12. Heat remaining 1 tablespoon oil in large skillet.
13. Add chops; cook 2 minutes per side or until browned.
14. Place chops in single layer in a baking dish just large enough to hold them.
15. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
16. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork.
17. Remove chops to a platter; cover with foil.
18. Let stand 5 to 10 minutes in warm place before serving.

olive oil, garlic, baby spinach, salt, black pepper, italian seasoning, capocollo, provolone cheese, egg, pork chops

Taken from www.foodnetwork.com/recipes/stuffed-pork-chops-recipe1.html (may not work)