Stuffed Pork Chops with Perogies

These pork chops stuffed with meat are amazing! I served them with perogies and sauerkraut to make the German meal complete.

Ingredients

2 tablespoons olive oil
2 cloves garlic, chopped
6 oz frozen spinach, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried Italian seasoning
1/4 pound slice of prosciutto or capocollo, 1 inch thick, cut into small dice
1/4 pound slice of provolone cheese, 1 inch thick, cut into small dice
1 egg, lightly beaten
4 thick-cut pork chops, with a slit for stuffing

Directions

Heat 1 tablespoon oil in large saucepan over medium heat. Add garlic and cook, stirring occasionally, 1 minute. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning. Cook, stirring, about 2 minutes. Remove the spinach mixture to a bowl and let cool. When cool, add the capocollo, provolone cheese and egg; gently stir to combine.

Preheat oven to 375 degree F.Place the pork chops on a flat work surface. Stuff each chop with 1/4 of the stuffing. Secure chops with toothpicks.

Heat remaining 1 tablespoon oil in large cast iron skillet. Add chops; cook 2 minutes per side or until browned. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer.

Serve with perogies and sauerkraut.