Spinach and Cheese Stuffed Pork Chops

It's the Tuesday after a long weekend and I'm always in a mental conundrum: I love starting the work week on a Tuesday, but boy does that Tuesday feel like a forever-long Monday.

What I never have a conundrum about: ending that Tuesday with some stuffed pork chops. Meaty and crisp on the outside, warm and gooey on the inside. And with it only taking 1 bowl and 1 pan to make, hardly any dishes to wash. Making Tuesday better than ever.

Spinach and Cheese Stuffed Pork Chops

• 4 oz chopped frozen spinach, thawed
• 2 T cream cheese
• 1/2 c shredded mozzarella
• 1 t garlic powder
• Salt and pepper
• 2 thick cut pork chops
• 1 T olive oil
• Salt and pepper

Preheat oven to 375*

In a bowl, combine the spinach, cream cheese, shredded mozzarella, garlic powder with salt and pepper to taste.

Take the chops and cut a pocket into them horizontally (make sure to not cut all the way through the chop, just so it flaps open like a book). Stuff half of the spinach mixture into each chop and seal the opening with toothpicks.

Heat the olive oil in a cast iron pan over medium-high heat. When hot, add the pork chops and sear on each side until golden, 2-3 minutes per side. When seared, put the pan in the oven and cook for 10-15 minutes (depending on the thickness of your chop) until the meat is no longer pink in the middle.

Let rest 5 minutes and serve.