Costolette di maiale ripiene di spinaci

Ingredienti

• 2 pounds boneless pork chops
• 1 teaspoon onion powder
• 1 teaspoon mild paprika
• 1 pinch salt (to season)
• 1 pinch pepper
• 6 oz frozen spinach (thawed)
• 8 oz block cream cheese (at room temp)
• 1/2 cup sun dried tomatoes packed in oil (drained and chopped)
• 1/4 cup shredded mozzarella cheese
• 1/4 cup parmesan cheese (finely grated )
• 2 tablespoons dried Italian herbs
• 1 tablespoon garlic (minced )
• 1 pinch salt (to taste)

Preparazione

1. 1

   Preheat oven to 400 °F (200°C).

2. 2

   Season both sides of each pork chop with the onion powder, paprika, salt and pepper. Slice a pocket into each chop about 3/4 quarter of the way through, being careful not to cut all the way.

3. 3

   To make the dip: squeeze and discard excess liquid out of the spinach. In a medium-sized bowl, combine the spinach, cream cheese, sun dried tomatoes, mozzarella, parmesan, herbs and garlic; mix well to combine.

4. 4

   Fill pork 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon; seal with toothpicks.

5. 5

   Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chops in batches until golden on both sides (about 3 minutes per side) until golden.

6. 6

   Transfer chops to HOT oven and bake for 10-12 minutes, or until no longer pink in the centre. (Internal temperature of 150°F or 65°C with an instant-read thermometer inserted into the thickest part of a pork chop.)

7. 7

   Let pork chops rest for 5 minutes. Garnish with parsley and serve.