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1
Heat 1 tablespoon oil in large saucepan over medium heat.
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2
Add garlic; cook, stirring occasionally, 1 minute.
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3
Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes.
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4
Remove the spinach mixture to a medium-size bowl; let cool completely.
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5
When cool, add the capocollo, provolone cheese and egg; gently stir to combine completely.
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6
Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book.
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7
Stuff each chop with 1/4 of the stuffing.
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8
(If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month.)
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9
Secure chops with toothpicks.
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10
To cook and serve: If chops are frozen, thaw in refrigerator overnight.
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11
Preheat oven to 375 degree F.
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12
Heat remaining 1 tablespoon oil in large skillet.
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13
Add chops; cook 2 minutes per side or until browned.
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14
Place chops in single layer in a baking dish just large enough to hold them.
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15
Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
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16
Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork.
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17
Remove chops to a platter; cover with foil.
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18
Let stand 5 to 10 minutes in warm place before serving.
