Spinach and Capocollo Stuffed Pork Chops
4 ServingsBack to recipe
- 2 tablespoons olive oil, divided
- 2 cloves garlic, chopped
- 1 bag (6 ounces) baby spinach
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/2 teaspoon Italian seasoning
- 1/4 pound capocollo (spicy Italian ham), cut into small dice
- 1/4 pound provolone cheese, cut into small dice
- 1 egg, slightly beaten
- 4 thick cut (1-1/4 to 1-1/2 inch) bone-in pork chops
- Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add garlic; cook, stirring occasionally, about 1 minute. Add the spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning. Stir and cook until the spinach is wilted, about 2 minutes. Remove to a medium-size bowl; cool completely. When cool, add the capocollo, cheese and egg. Stir gently to combine.
- Preheat oven to 375°F.
- Place the pork chops on a cutting board. Cut a slit horizontally to the bone so the chop can be opened like a book. Stuff each with 1/4 of the stuffing. Secure with toothpicks.
- Heat remaining 1 tablespoon of oil in a large skillet. Add the chops; cook until browned, flip and cook the other side until browned. Remove from skillet and place in a single layer in a baking dish just large enough to hold them. Sprinkle with remaining salt and pepper. Bake for 15-20 minutes or until internal temperature registers 155°F on an instant-read thermometer. Remove chops to a platter, cover with foil and let stand 5-10 minutes before serving.
- NOTE: These chops can be prepared through stuffing them then wrapped in freezer paper and frozen up to 1 month (do not secure with toothpicks). To cook and serve, thaw in refrigerator overnight, then proceed per instructions below.