So I made this (recipe) up. These are delicious. And easy. Try them. See if you like them. (Shown here served with Thyme Sautéed Pears – more on those later, or just let me know you want the recipe and I’ll write it up.) I realize my measurements aren’t precise, but they really don’t need to be. Just ask if you have questions…;-)

Spinach and Asiago Cheese Stuffed Pork Chops

Serves 2 – I often double it

• 2 thick pork chops (more than an inch thick, preferably on the bone if you can get them)
• 1 Tablespoon olive oil
  
• 2 handfuls baby spinach (I use organic, pre-washed)
• 4 thick slices Asiago cheese (like ¼ inch by 2 inches or so, you know, 2 slices off a block)
• 2 Tablespoons Dijon mustard
• salt & (fresh ground) pepper

Put your pan (preferably cast iron) into the oven and preheat the oven to 400. Rinse the chops and pat dry. Slit them horizontally on one side to make a pocket (don’t cut them all the way through). Stuff each pork chop with two slices of cheese and a handful of spinach. Sprinkle both sides of the chop with salt and pepper, and spread 1 tablespoon Dijon mustard on the top of each. Pull the pan from the oven, and heat oil in pan on stove over high heat. Brown the chops on each side, Dijon side first – approximately two minutes per side. Put the pan in the oven and cook until the pork chops are cooked through and register 160 degrees – about 20 minutes. (Keep an eye on them to check that they don’t overcook.) Remove chops from pan, cover with foil and let rest five minutes, then serve.