4pork chops loin or center cut, bone or boneless, 1 inch thick
1handfulbaby spinach, leaves
pepper -sprinkles, as needed
garlic powdersprinkles, as needed
Wash and cut slices into the side of the pork chop with fat on the edge. This stops the pork chops from curling. Cut every 1 1/2 to 2 inches along that edge. The cuts should be no more than 1/2 an inch deep. Next, cut a small pocket through the side of each pork chop. Ideally, find a location where there is no thick fat to make your pocket. Cut into the pork chop as deep as possible without cutting through the opposite side. We try to stuff as much as possible inside the pork chop. Set aside. In a large skillet, over medium heat, pour oil and wait until it shimmers or until a drop of water flicked in it dances. Add pork chops and brown, between 2 and 3 minutes per side. Remove from skillet and set aside on a plate lined with paper towel.
Preheat your oven to 425 degrees. Prepare a rimmed baking sheet, ideally a 13x9 inch pan, with tinfoil and baking spray. Set aside. Bring your pork chops over to your work surface. We use our hands at this point. We find it easier. How you stuff the pork chops are up to you! Pack the spinach in first. We try to make it so the spinach helps to keep the cheese inside the pork chop. Pack cheese in as well. Press in any remaining bits of prosciutto. Season the outside of the pork chops with garlic powder and pepper. Wrap a few slices of prosciutto around each pork chop. Stand pork chops up so the cheese and spinach is facing upwards. We lean our stuffed chops around the edges of a 13x9 pan. Place in the oven for 20 minutes. Check to make sure pork chops are about 150 degrees. Serve and enjoy!