Stuffed Pork Chops

I was in the Acme and saw their version of stuffed pork chops and thought, "I can do that...and better!".  So, I bought thick chops and the rest I already had at the house.  I searched online for how long to cook them and as I suspected, the recipe I found was way too short of cook time for these.  It originally called for browning the chops on the stove for 4 minutes per side then in the over for 7 minutes more.  It ended up being more like 12 minutes in the oven.  All in all, this was a tasty meal though!

Here are my "fillers" - Parmesan, spinach, roasted walnuts and mushrooms

I put a little olive oil and panko on the outside after stuffing them

Here's our meal - stuffed chops, Parmesan Rosemary potatoes and corn

Ingredients:
1/4 c walnuts
1/2 c mixed mushrooms
A few handfuls of spinach
Fresh shaved Parmesan cheese
1/2 c Panko breadcrumbs
2 tbsp margarine
3 tbsp olive oil
2 thick cut pork chops

Directions:
Preheat oven to 375.  Once preheated, put walnuts on a cookie sheet (line with parchment paper for easy clean up) and roast in oven for 4-5 minutes.

Meanwhile, put 1 tbsp margarine in a skillet and saute spinach.  Once wilted, set aside.  In the same skillet, add 1 tbsp margarine (if needed) and saute mushrooms until done, about 5 minutes.

Make a slit in each pork chop, making sure not to cut all the way through.

Combine ingredients and stuff into each chop evenly.

Carefully coat outside of chops with a drizzle of olive oil.  Put panko in a shallow dish and roll chops around to coat.  

In a cast iron skillet (or one that can go in the oven), heat olive oil.  Place chops in the skillet and brown each side for 4 minutes.  Transfer skillet to the oven and cook for another 10-12 minutes, or until done.  Let the chops rest for about 5 minutes before cutting into them.