INGREDIENTS
8 oz. cream cheese, softened to room temperature
1/3 c. sour cream
1/3 c. mayonnaise
1 can artichoke hearts, drained and chopped
1 10-oz. package frozen spinach
2 cloves garlic, minced
2/3 c. shredded mozzarella
1/4 c. freshly grated Parmesan
kosher salt
pinch of crushed red pepper flakes
4 bone-in pork chops (about 1″ thick)
2 tbsp. extra-virgin olive oil, divided
DIRECTIONS
- In a large bowl, combine cream cheese, sour cream, mayo, artichoke hearts, spinach, garlic, mozzarella and Parmesan. Season with salt and red pepper flakes.
- Using a paring knife, cut pockets in the thickest part of the pork chops and stuff with cream cheese mixture.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add pork chops and cook 4 minutes per side until golden and cooked through. Repeat with the last two pork chops and serve.
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CL::JG
