Stuffed Pork Chops Italiano with Caper White Wine Sauce

Step 1

Preheat oven to 400 degrees.

Step 2

Heat 1 tablespoon of the olive oil in a large frying pan on medium heat. Add garlic, spinach and peppers. Cook for a few minutes or until spinach is wilted. Add Parmesan cheese and croutons. Stir well. Set mixture aside in a small bowl.

Step 3

Add the remaining 2 tablespoons of oil to the pan. Season both sides of the pork chops with the Italian seasoning. Add to pan and sear on medium heat for a few minutes on each side or until chips are golden.

Step 4

Remove from pan and place on a baking sheet lined with aluminum foil. Cut a horizontal slit in each chop to form a pocket. Divide the spinach mixture into four portions and stuff each chop. Place one slice of provolone cheese over the stuffing on each chop.

Step 5

Bake in oven for about 25 minutes or until chops reach an internal temperature of 145 (for medium rare) to 160(for medium) using a digital thermometer. Let rest for 3 minutes after cooking.

Step 6

While chops are almost done baking, add butter to the pan the chops were seared in. Add wine and capers. Cook on medium heat for a few minutes or until sauce slightly thickens.

Step 7

Serve the sauce over the cooked chops.