Spinach Artichoke Stuffed Pork Chops

In a large bowl, combine the chopped artichoke hearts and chopped baby spinach.

Add the sour cream, mayonnaise, Dijon mustard, and minced garlic to the bowl.

Add the shredded mozzarella, shredded parmesan, 1 tablespoon of Italian seasoning, and 1 tablespoon of all-purpose seasoning.

Mix all the filling ingredients until well combined and set aside.

Slice the pork loin into 6 thick chops, about 2 inches wide each.

Carefully butterfly each pork chop by cutting a pocket into the side, being careful not to slice all the way through.

Generously stuff each pork chop pocket with the spinach and artichoke filling.

Secure the opening of each stuffed pork chop with a soaked wooden skewer or toothpick.

Lightly season the outside of all the stuffed pork chops on both sides with a dusting of all-purpose seasoning and Italian seasoning.

Preheat your grill for indirect heat, aiming for a temperature between 350-375°F.

Place the stuffed pork chops on the grill grates over the indirect heat zone.

Grill the pork chops, flipping them halfway through, until they reach an internal temperature of 145°F.

Remove the pork chops from the grill, let them rest for a few minutes, and remove the skewers before serving.