Step 1

Preheat oven to 350 degrees (see recipe notes for air fryer instructions*).

Step 2

In a large sauté pan (preferably oven-safe like cast Iron), see recipe notes*, heat 1 tablespoon olive oil. Add garlic and spinach. Cook until spinach is wilted. Drain out an excess liquid.

Step 3

In a small bowl mix together cooked spinach, cream cheese, mozzarella cheese, 1 teaspoon of Italian seasoning, pinch of salt and pepper. Set aside.

Step 4

In a shallow bowl, whisk together remaining 1 tsp of Italian seasoning, Dijon, balsamic and honey, set aside. Place panko in another shallow bowl and set aside.

Step 5

Pat dry the pork chops. Cut a slit in the side of each pork chop (keeping the fat side intact). Be careful not to cut all the way through (you want a pocket deep enough to fit the filling).

Step 6

Fill each pork chop with about 1-/4-1/3 cup of the spinach mixture. Secure the opening with a couple of toothpicks so the stuffing doesn’t fall out.

Step 7

Dip the pork in the egg mixture, letting the excess drip off, then place in bowl with panko. Coat all sides of the pork (pressing down firmly to ensure the panko sticks). Place on a large dish and repeat with remaining pork chops.

Step 8

In the same oven safe pan you cooked the spinach in, heat remaining 3 tablespoons olive oil over medium heat. Add breaded pork chops and sear for 2-3 minutes on both sides until golden brown.

Step 9

Place in oven and bake for 20-25 minutes or until inside temperature reads 145 degrees.

Step 10

Remove toothpicks and serve.