Step 1

Preheat the oven to 400 degrees F.

Step 2

Slice a deep pocket into each pork chop, but do not cut all the way through.

Step 3

Divide the sun dried tomatoes evenly between the pockets in the pork chops, then layer in a handful of spinach leaves and 2 tablespoons of cheese.

Step 4

Use toothpicks to seal each pork chop shut so that the filling will not spill out during the cooking process.

Step 5

Sprinkle the Italian seasoning, salt and pepper over both sides of each pork chop.

Step 6

Heat the olive oil in a large pan over medium high heat. Cook the pork chops for 3-4 minutes on each side or until golden brown.

Step 7

Insert a thermometer into the thickest part of the pork chop. Place the pan of pork chops in the oven.

Step 8

Bake for 8-10 minutes or until the thermometer registers 145 degrees F.

Step 9

Remove the pan from the oven and let the pork stand for 3 minutes. Sprinkle with parsley, then serve.