Pork Cordon Vert

These stuffed pork chops are boneless chops filled with spinach, sun-dried tomatoes, and mozzarella cheese, then seared to golden brown perfection. An easy dinner option that's quick enough for a weeknight, yet elegant enough for entertaining!

Yield:
4 servings
Category:
Pork
Cuisine:
American
Prep Time:
15 min
Cooking Time:
20 min
Total Time:
35 min

INGREDIENTS:

  • 4 boneless pork chops approximately 500 g.
  • 1/2 cup oil-packed sun-dried tomato halves drained
  • 1/2 cup fresh baby spinach leaves
  • 1/2 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning flakes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon parsley chopped

DIRECTIONS:

  1. Preheat the oven to 400 degrees F.
  2. Slice a deep pocket into each pork chop, but do not cut all the way through. Divide the sun-dried tomatoes evenly between the pockets in the pork chops, then layer in a handful of spinach leaves and 2 tablespoons of cheese.
  3. Use toothpicks to seal each pork chop shut so that the filling will not spill out during the cooking process. Sprinkle the Italian seasoning, salt, and pepper over both sides of each pork chop. Heat the olive oil in a large pan over medium-high heat. Cook the pork chops for 3-4 minutes on each side or until golden brown.
  4. Insert a thermometer into the thickest part of the pork chop. Place the pan of pork chops in the oven. Bake for 8-10 minutes or until the thermometer registers 145-150 degrees F. Remove the pan from the oven and let the pork stand for 3 minutes. Sprinkle with parsley, then serve.

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