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Spinach-Artichoke-Stuffed Pork Chops

Red Pepper and Olive Penne
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Ingredients

  • 6 (8-oz) boneless pork chops (about 1-inch thick)
  • ¾ cup spinach-artichoke dip
  • 2 Tbsp olive oil
  • 2 tsp paprika
  • ½ tsp salt
  • ¼ tsp pepper

Instructions

  1. Preheat oven to 425°F. Cut a horizontal pocket in one side of each pork chop; spoon dip into each pocket.
  2. Place pork in a greased baking dish; brush with oil, and sprinkle with paprika, salt, and pepper.
  3. Bake 15 to 20 minutes or until pork is done.

Side Dish Ingredients

  • 2 (8.5-oz) pouches microwavable penne pasta
  • 2 green onions, chopped
  • 1 Tbsp minced garlic
  • 1 Tbsp olive oil
  • 3 Tbsp pine nuts
  • ½ (12-oz) jar sliced roasted red peppers, drained
  • ¼ cup pitted kalamata olives, halved
  • ¼ tsp salt
  • ½ tsp pepper

Side Dish Instructions

  1. Microwave pasta according to package directions.
  2. Meanwhile, cook onions and garlic in hot oil in a large nonstick skillet over medium-high heat 30 seconds or until tender. Add nuts; cook 1 to 2 minutes.
  3. Stir in pasta, roasted peppers, olives, salt, and pepper; cook 1 minute or until thoroughly heated.

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