– salted butter
– baby spinach
– fresh garlic, thyme, paprika, sea salt, and black pepper
– grated mozzarella cheese
– crumbled blue cheese
– boneless pork loin chops
– canola oil
– cherry tomatoes
In a 12-inch skillet over medium heat, saute spinach and garlic in the butter for 1-2 minutes until spinach is beginning to wilt and the garlic is fragrant.
Remove the skillet from the heat and stir in cheese.
Slice a slit into the side of each pork chop to make a pocket. Do not slice the pork chops all the way through.
Stuff pork chops by spooning ¼ of the spinach/cheese mixture into the pocket of each pork chop.
Sprinkle both sides of each pork chop with the seasonings while heating the canola oil in a large skillet over medium-high heat (you can also use vegetable oil or olive oil). When the oil is hot and shimmers, carefully place the pork chops into the skillet.
Sear until a nice brown crust forms on each side. Don’t move them around. Simply let them brown on each side and flip once.
Remove the skillet from the stovetop and sprinkle with fresh thyme leaves and the cherry tomatoes. Place the skillet in the oven. Bake for about 10 minutes or until the pork registers 145°F on a meat thermometer.
Remove from the oven and allow pork chops to rest for about 5 minutes before serving.