Kim's Kitchen

Artichoke Spinach Stuffed Pork Chops

• 6 Boneless Pork Sirloin Chops
• 1 Can (6.5-9oz) Marinated Artichoke Hearts, Chopped
• 1/2 C. Shredded Italian Cheese
• 1/4 C. Shredded Provolone Cheese
• 4oz Cream Cheese
• Fresh Spinach Leaves, Chopped
• 1/4-1/2 C. Sweet Peppers, Finely Chopped
• Black Pepper to taste
• Vegetable Oil
• Seasoning Salt
• Garlic
• Cajun Seasoning (optional)

Split one side of your Pork Chops as deeply as you can, but leave one side attached. Set aside.

In bowl mix together Artichokes, Cheeses, Cream Cheese, Spinach (use a lot or a little depending on your tastes, it will cook down), Sweet peppers and Black Pepper.

Preheat oven to 375

Stuff Chops as full as you can with the filling. Secure with toothpicks.

Put a thin layer of oil in frying pan (just enough to cover the bottom) and add a generous amount of seasoning salt & garlic to oil. Turn your oil onto high heat. Once it's hot, add pork chops just long enough to get a brown sear on the outside. (Once you have one side browning, flip to other side to sear as well)

As pork chops come out of hot oil, place in glass 9x13 Baking Dish or on Cookie Sheet. Cover with foil and bake for 20 minutes. Remove Foil and bake an additional 15-20 minutes.

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