Mediterranean Stuffed Pork Chops

Ok, so it's been for-ev-er since I've blogged, but those of you who really know me, understand I've had sort of an epiphany lately. I joke that it's my new coffee pot making amazingly delicious coffee, but it's actually been a series of events happening to me. And I really, really wanted to make something new!

The ingredients:

4 thick cut boneless porkchops
4 ounces goat cheese
fresh spinach leaves

3 medium tomatoes, diced
1 small onion, chopped
black olives
1 fresh lemon
white cooking wine

garlic powder(or fresh garlic if you have it on hand), black pepper to season
olive oil


Cut the boneless porkchops in half forming a pocket. Spread the inside with the goat cheese. This was the first time I ever tried this cheese; the name is weird, but it's very mild and tasty!

In a large skillet using olive oil, season the porkchops with black pepper and garlic powder. Sear the chops until golden brown and remove from heat. Place them in a 9X13 glass pan.

Saute the onion, tomatoes and black olives (which you can omit if you dislike) Add a splash of the cooking wine (approx 1/2 cup and squeeze the juice of one lemon. Mix together and pour over the porkchops.

Bake uncovered @400 degrees for approx 20-25 minutes, depending on thickness.