I’m not sure what I am more sick of:  people complaining about the weather or the actual weather.  Yes it has rained every day for the last five zillion years, people, I know.  I also know we will probably not have a summer.  And that it wouldn’t be as bad if we were guaranteed some warm weather later in the year but chances are we will still get snow in October.  And it’s June and 50 degrees!  And it’s so dreary and depressing!  But guess what, if I hear one more ounce of negativity about it I might lose my cool  (no, I have not already lost it…I’m simply on the verge of losing it).

It seems you can’t go anywhere or talk to anyone these days without hearing the above comments.  Well guess what, I’m done giving the weather the satisfaction of having it bother me.  Guess what, weather…rain some more!  I’d love it!  Then we can go outside and run around and joyfully splash in the midst of all of your wonderfulness!  Which leads me to a visual thought of me grilling these pork chops yesterday.  I waited until the rain started coming down to throw these on on the grill because I was so excited to go out and celebrate more rain.  I put them on the grill and instead of going inside to wait for them to cook I danced around the back yard frolicking and splashing away…it was so wonderful.  None of this is true.  The rain actually waited until the minute I stepped outside to come down, typical.  And once I put them on the grill I was in pure awe of the cat-like reflexes I am capable of.  Pretty sure I was inside before the lid of the grill was even shut.  My motto these days:  this beats snow any day of the week 🙂

I love making these chops for company because you can put them together ahead of time and let them sit in the fridge until you are ready to grill them…and they only take a few minutes on the grill.  The stuffing is as simple as pie to put together and the final product looks and tastes so gourmet…without the gourmet effort.  I have yet to come across someone who has not raved about these and if porks not your cup of tea the stuffing is great with chicken as well.

One last note:  if you do not feel like frolicking in the rain to grill theses bad boys you can surely bake or pan roast them with great results.

Goat Cheese, Spinach and Tomato Stuffed Pork Chops

Ingredients

2 Boneless Pork Loin Center Cut Chops

2 Teaspoons Olive Oil

1/4 Cup Sun Dried Tomatoes, chopped

1 1/2 Cups Fresh Baby Spinach Leaves

2 Ounces Fresh Goat Cheese

Salt, Pepper

Directions

Heat olive oil in a large skillet over medium heat.  Add the sun dried tomatoes and spinach and cook, stirring occasionally, until spinach is wilted down, about 3-5 minutes.  Remove from heat.  Transfer mixture to a medium bowl, add goat cheese and mix until stuffing is combined.  Place bowl in the freezer to chill while you prepare your pork.

With a sharp knife, slice a large slit through the middle of each chop, slicing horizontally so that it can be opened like a book.  Remove stuffing from freezer and spoon it into the middle of each chop.  Secure each pork chop closed with a couple of toothpicks.  At this point chops can be stored in the refrigerator for up to 24 hours.

Preheat grill to medium high (about 500 degrees).  Sprinkle both sides of the chops liberally with salt and pepper.  Place stuffed chops on the grill and cook for 5-8 minutes with the lid closed or until the bottom half is mostly cooked through.  Flip the pork chops over, close the lid and cook an additional 4-6 minutes or until completely cooked through.