From the Oven
Spinach & Pepper Jack Pork Chops
Prep Time: 10 min | Cook Time: 15 min | Servings: 2 | Calories: 123
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Prep Time
10 min
Cook Time
15 min
Servings
2
Calories
123
Put these pork chops together and wow everyone at your dinner table! Savory flavors from sautéed spinach and onions and Sargento® Sliced Reduced Sodium Pepper Jack Cheese are on the inside and zesty seasonings are on the outside. It all bakes perfectly to make every last bite delicious.
Ingredients
- 1 tsp. canola oil or unsalted butter
- 2 cloves garlic, minced
- 2 cups packed baby spinach leaves
- 2 slices Sargento® Sliced Pepper Jack Cheese
- 2 (6 oz.) bone-in pork chops
- 1/2 tsp. each: chili powder and ground cumin
Directions
- 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.
