Pat the pork chops dry with paper towels then use a sharp knife to cut a deep pocket (without going all the way through the pork chop) into the thickest side of each pork chop.
Drizzle the pork chops with 2 TBSP of olive oil and rub the oil all over the chops to coat then generously season the pork chops all over with salt & pepper and set aside.
Heat the remaining 1 TBSP of oil in a small saucepan over medium heat.
Add the spinach and 1/4 tsp salt to the hot oil and cook, stirring occasionally, until heated through, about 4 minutes.
Stir the garlic and crushed red pepper in with the spinach and cook for 1 more minute.
Take the pan off the heat and stir in the blue cheese then stuff the spinach mixture into the pockets in the pork chops and set aside.
Heat a large cast-iron skillet over high heat until very hot.
Sear the pork chops for 2 minutes then flip and sear the other side for 1 minute.
Arrange the lemon wedges in the pan with the pork chops and place the skillet in the oven then bake until pork chops are cooked through, about 8 minutes.
Remove the pork chops from the oven and allow the pork chops to rest for 10 minutes before serving.
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