Mediterranean Stuffed Pork Chops

• Four 1 1/2 to 2-inch-thick pork chops, bone-in
• 2 ounces crumbled feta cheese
• 1/2 cup chopped frozen spinach (thawed and well drained)
• 2 tablespoons chopped kalamata olives
• 2 tablespoons chopped sundried tomatoes
• Canola oil
• Salt and pepper
• 4 wooden skewers, soaked to prevent burning

1. Heat an outdoor grill or grill pan over medium heat.
2. Preheat the oven to 400 degrees F.
3. Carefully make a slit into the side of each pork chop using a chef's knife to create a pocket to stuff ingredients into.
4. Mix together the feta, spinach, olives and sundried tomatoes in a medium bowl.
5. Stuff each pork chop with the spinach mixture and rub each with 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving).
7. Brush oil on the grill grate to prevent sticking.
8. Grill the pork chops until nicely browned, 6 to 8 minutes, turning every few minutes to create grill marks.
9. Transfer to a baking sheet and finish cooking in the oven until the pork reaches an internal temperature of 140 degrees F, 15 to 20 minutes.

pork chops, feta cheese, frozen spinach, olives, tomatoes, canola oil, salt, wooden skewers

Taken from www.foodnetwork.com/recipes/bobby-deen/mediterranean-stuffed-pork-chops-recipe.html (may not work)