Spinach, Prosciutto and Provolone Stuffed Pork Chops

The Attic in Clarkesville is one of my absolute favorite restaurants!  Whenever I go back home I always enjoy heading to this cozy restaurant to enjoy my regular dish of stuffed pork chops.  They never disappoint.  These pork chops are stuffed with spinach, cheese and prosciutto and are smothered in a blackberry sauce.  Simply put, this dish is to die for.

I have been thinking of trying to re-create these for quite some time but have always been intimidated by the thought of just how daunting such a dish must be to make.  But surprisingly, these stuffed pork chops were done (prepped and cooked) in about 30 minutes.  The trick is searing the meat before baking it, which drastically cuts down on the baking time.  If these pork chops were not seared first they would have to cook for 1 hour or more.

The only thing I did not do was make a blackberry sauce, which I now regret.  And while these pork chops turned out quite tasty, I definitely missed this special sauce.  Next time.

Stuffed Pork Chops
2 Thick Cut Pork Chops (It should say "for stuffing" on the package)
2 C Spinach
2 Slices Provolone Cheese
3 Slices Prosciutto
1/4 tsp Italian Seasoning
1 Clove Garlic
1 1/2 tbsp Olive Oil
1/4 tsp Salt, plus more for taste
1/8 tsp pepper, plus more for taste

Preheat oven to 400 degrees.  First prep the pork chops.  Lay pork chops on flat working surface and make a slit horizontally to create a pocket for stuffing.  Cut all the way into the chop so that you have plenty of room to stuff it with all the good stuff!  Salt and pepper each side and set chops aside.  

Place 1/2 tbsp olive oil in large saucepan over medium heat.  Add garlic and cook 1 minute, stirring occasionally.  Add spinach, Italian Seasoning, 1/4 tsp salt and 1/8 tsp pepper.  Cook until completely wilted down, approximately 2 minutes.  Toss spinach during process to ensure even cooking.  Remove spinach and let cool.

It will look like too much spinach at first....

After it has cooked down

Place prosciutto on working surface and cut into small strips.  Combine with spinach.  Lay slices of provolone out and spoon half of spinach/prosciutto mixture onto each slice.  Close each slice of provolone (kind of make a taco shape) over mixture and insert into slits in chops.  Make sure to insert the open side of the provolone "taco" into the chop first.  This will help hold the mixture in during the cooking process.

Stuffed and ready to be seared

Heat remaining olive oil in large saucepan over medium-high heat.  Place both pork chops in saucepan and sear on each side for approximately 4 1/2 minutes.  *Be careful when turning the pork chops or all of the stuffing will fall out.  They should have a nice golden brown color.  This will help seal in the flavor.

Place pork chops in greased baking dish and bake for 10-15 minutes.  Be careful to not overcook or the pork chops will be dry.

Enjoy!  You may alter the amounts of the spinach, provolone and prosciutto depending on your tastes.