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Mix together the spices and season both sides of each pork chop (about 7 oz or 200 g each). Slice a pocket into the pork chops. Be careful not to cut all the way. Squeeze out all excess moisture from the thawed spinach. In a bowl, combine the spinach with the remaining ingredients for the filling. Stuff each pork chop with about 1/4 cup of filling. Seal the pockets with toothpicks. In a large non-stick pan, heat the olive oil over medium-high heat and sear the chops for 3 minutes on each side. Bake in the oven until done, about 5 to 10 minutes depending on the thickness of your chops. If you have a meat thermometer, aim for an internal temperature of 145 F or 63 C. Remove from the oven and let rest for another 5 minutes. Remove the toothpicks and serve drizzled with the juices in the pan. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or oven.
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