Place pork chops on a board or flat surface. Cut a slit or pocket about ¾ quarter of the way through each piece; try not to cut all the way through. Generously season the inside of the pork.
In large skillet or frying pan, add olive oil and garlic, sauté over medium heat for about a minute, add mushrooms, bell pepper and continue stirring for about 2-3 minutes. Finally, add spinach and stir frequently until wilted and cooked, about 2-3 minutes. Set Aside.
Stuff slit pork chops with mushroom, spinach and bell pepper mixture. Add cheese, 1-2 slices per pork , if desired .
Use toothpicks to thread pork chops near the openings to help secure them. If some of the filling comes out, just tuck it back in.
Baking the Pork Chops
Heat an oven proof skillet over medium heat with a tablespoon of oil. Sear and cook pork chop on both sides for 3-4 minutes each, until golden. You may use a pair of tongs, and carefully flip the pork chops over.
Place skillet in the oven and bake chops in the oven for about 14-16 minutes or until the internal temperature registers 145 degrees F on an instant-read thermometer when inserted into the thickest part off the pork. Pork will continue cooking about an extra 5 degrees when it’s resting.
Transfer pork chops onto a serving platter, then cover with foil. Let it stand 5 to 10 minutes in warm place before serving. Carefully remove and discard any toothpicks.
Serve, drizzled with the juices from the skillet.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.