Stuffed Pork Chops

Ingredients

• 6 ounces baby spinach 
• 0.3 teaspoon pepper black
• 0.3 pound capocollo italian cut into small dice (spicy ham)
• 1  eggs lightly beaten
• 2 cloves garlic chopped
• 0.5 teaspoon penzey's southwest seasoning dried italian
• 2 tablespoons olive oil 
• 4  pork chops ) thick-cut for stuffing ( 2 to 2 1/2 pounds total
• 0.3 pound provolone cheese cut into small dice
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan
• toothpicks
• kitchen thermometer
• aluminum foil

Directions

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. When cool, add the capocollo, provolone cheese and egg; gently stir to combine completely.
5. Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with 1/4 of the stuffing. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.) Secure chops with toothpicks.
6. To cook and serve: If chops are frozen, thaw in refrigerator overnight.
7. Preheat oven to 375 degree F.
8. Heat remaining 1 tablespoon oil in large skillet.
9. Add chops; cook 2 minutes per side or until browned.
10. Place chops in single layer in a baking dish just large enough to hold them.
11. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
12. 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.
13. Remove chops to a platter; cover with foil.
14. Let stand 5 to 10 minutes in warm place before serving.