📖 Instructions

1. Preheat your oven to 375°F (190°C). This ensures the pork chops cook evenly.
2. Prepare the pork chops: Using a sharp chef's knife, carefully cut a pocket into the side of each pork chop, being careful not to cut all the way through. The pocket should be large enough to hold a generous amount of the spinach and artichoke filling. If you have trouble, consider butterfly-cutting them instead
3. Prepare the spinach and artichoke mixture: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic; burnt garlic is not a tasty addition.
4. Add spinach and artichokes: Add the chopped spinach and artichoke hearts to the skillet. Cook until the spinach wilts and the artichokes are heated through, about 5-7 minutes.
5. Incorporate cheese and seasoning: Remove the skillet from the heat and stir in the cream cheese, grated Parmesan cheese, salt, and pepper. Mix well until everything is combined and creamy. I love a dash of red pepper flakes for a lil' kick!
6. Stuff the pork chops: Spoon the spinach and artichoke mixture into the pockets of the pork chops, dividing it evenly. Use your fingers or a spoon to gently pack the filling in.
7. Sear the pork chops: Heat olive oil in a large skillet over medium-high heat. Sear the stuffed pork chops for 2-3 minutes per side, until golden brown. This gives them a lovely color and locks in the flavors. If you skip this step, you'll lose the flavor.
8. Bake the pork chops: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C). Use a meat thermometer to ensure accuracy.
9. Rest and serve: Remove the skillet from the oven and let the pork chops rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful pork. Serve hot and enjoy!