Stuffed Pork Chops Italiano

4.74 from 34 votes

This stuffed pork chop recipe is tender, delicious, and bursting with classic Italian flavors. A new favorite restaurant-quality dinner!

Prep Time10

Cook Time40

Total Time50

Course: Entree/ Pork

Cuisine: Italian

Servings: servings

Calories: 504kcal

Author: Lisa Grant (Jersey Girl Cooks)

3 Tablespoons Olive oil divided
1 teaspoon crushed garlic
8 ounces baby spinach
½ cup chopped roasted red peppers
¼ cup shredded Parmesan cheese
½ cup Caesar croutons slightly crushed
4 thick cut boneless pork chops 4 to 6 ounces each
1 TBS Tuscan seasoning or Italian seasoning with salt I used McCormick Tuscan seasoning
4 thick slices Provolone cheese
2 Tablespoons butter
½ cup white wine
2 teaspoons capers

Preheat oven to 400 degrees.
Heat 1 tablespoon of the olive oil in a large frying pan on medium heat. Add garlic, spinach and peppers. Cook for a few minutes or until spinach is wilted. Add Parmesan cheese and croutons. Stir well. Set mixture aside in a small bowl.
Add the remaining 2 tablespoons of oil to the pan. Season both sides of the pork chops with the Italian seasoning. Add to pan and sear on medium heat for a few minutes on each side or until chips are golden.
Remove from pan and place on a baking sheet lined with aluminum foil. Cut a horizontal slit in each chop to form a pocket. Divide the spinach mixture into four portions and stuff each chop. Place one slice of provolone cheese over the stuffing on each chop.
Bake in oven for about 25 minutes or until chops reach an internal temperature of 145 (for medium rare) to 160(for medium) using a digital thermometer. Let rest for 3 minutes after cooking.
While chops are almost done baking, add butter to the pan the chops were seared in. Add wine and capers. Cook on medium heat for a few minutes or until sauce slightly thickens.
Serve the sauce over the cooked chops.