Spinach and Feta Stuffed Pork Chops

For the Filling

Heat a large cast iron skillet over medium heat.

Add olive oil and minced garlic. Sauté for about 1 minute.

Add spinach and sauté for about 3-5 minutes, stirring occasionally until spinach is completely wilted.

In a medium bowl, mix together cooked spinach and feta cheese, set aside.

For the pork chops

Preheat oven to 350 degrees

Add remaining 1 tbsp olive oil to the cast iron skillet over medium high heat

Mix together the salt, pepper, oregano and thyme.

Season pork chops with seasoning mixture on both sides

Make a slit in the middle of the pork chops, making sure not to cut all of the way through. You should have made a small pouch in the pork chop.

Stuff each pork chop with the spinach and feta mixture. Secure each pork chop with tooth picks.

Sear each pork chop for about 3 minutes on each side or until golden brown. Place in a 9x13 baking dish.

For the sauce

Reduce heat to low.

Add the balsamic vinegar and maple syrup to the cast iron skillet

Scrap with bottom and stir with a spatula to deglaze the pan

Let sauce simmer for about 2-3 minutes or until slightly thickened.

Pour over pork chops and bake for 20-25 minutes.

Let pork chops sit for about 5 minutes before serving.