Adjust the stuffing to suit your tastes and what you have on hand—try different cheeses, like Asiago, pecorino, or Fontina, or different herbs, like basil, rosemary, or marjoram. It’s also nice to add lemon zest. Recipe courtesy of Christine Young, From Dates to Diapers
- 24 ounces New York pork chops (top loin, about 1 1/4-inch thick)
- 8 ounces frozen chopped spinach (thawed)
- 1/2 cup parmesan cheese (shredded)
- 1/4 cup sun-dried tomatoes (oil-packed, julienned, drained and chopped)
- 1 tablespoon fresh oregano (chopped)
- 6 cloves garlic (minced)
- black pepper
- Squeeze the liquid out of the spinach. In a medium bowl, combine spinach, cheese, tomatoes, oregano, garlic, and salt and pepper to taste. Cut a pocket into the side of each chop, making the opening as small as possible but the pocket as deep as possible. Spoon spinach mixture into chops, distributing it evenly within the pockets and securing the opening with a toothpick if necessary.
- Prepare a grill to medium and lightly oil the grate. Season pork with salt and pepper and grill pork until internal temperature of the pork reaches 145 degrees F, 6 to 8 minutes per side. Remove chops from grill and let rest 3 minutes before serving.