- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Yield: Serves: 2
- 1 tsp. canola oil or unsalted butter
- 2 cloves garlic, minced
- 2 cups packed baby spinach leaves
- 2 slices Sargento® Sliced Reduced Sodium Pepper Jack Cheese
- 2 (6 oz.) bone-in pork chops
- 1/2 tsp. each: chili powder and ground cumin
Heat oil in large nonstick oven proof (wrap handle in foil) skillet over medium heat. Add garlic; sauté 2 minutes. Add spinach; cook 1 to 2 minutes or until spinach is wilted and tender. Set aside to cool 5 minutes.
Cut a large pocket in the meaty side of each pork chop taking care not to cut through surface of meat. (Or, have your meat retailer do this for you at the grocery store). Place half of cooled spinach mixture over each slice cheese. Fold cheese over spinach; stuff into chop pocket. Press edges of meat together to enclose stuffing. Sprinkle chili powder and cumin over one side of chops.
Heat same skillet over medium heat. Add chops to skillet, seasoned sides down. Brown 2 minutes per side. Transfer skillet to a preheated 375°F oven. Bake 6 to 8 minutes or until pork chops are no longer pink in center.
Amount Per Serving
Total Fat 39.7g
Saturated Fat 13.0g
Trans Fat 13.8g
Polyunsaturated Fat 5.1g
Dietary Fiber 2g
Vitamin A 529RE
Vitamin C 3mg