Preheat an iron skillet over a medium heat. Add 1 tablespoon of olive oil and minced garlic, stir and let it sizzle for a minute to open up the aroma. Add boiled spinach, squeezed from the excess liquid, and stir it together with the garlic. Remove to a bowl and let it cool off for about 5 minutes.

Meanwhile, wipe out the skillet with a paper towel for the next step.

Add ricotta cheese to the spinach and mix well. Then season with salt and pepper and add a teaspoon of fresh thyme leaves. Mix well.

Rinse and pat dry the pork chops. Season both sides with salt and pepper. Using a sharp knife, cut out the pockets in the pork chops. Make sure you don’t cut them through, but just enough to fill them out with spinach and ricotta filling.

Using a small spoon, stuff the pork chops pockets with the spinach and ricotta mixture. Do not overfill them, as the filling will leak out while it is cooking.

Preheat an oven to 375°F.

Preheat the iron skillet over a medium/high heat. Add the remaining 1 tablespoon of olive oil. Add the stuffed pork chops and sear them for a few minutes on both sides until they get a beautiful golden color.

Remove the pan from the stove to the preheated oven and bake for about 15-20 minutes until the pork is cooked through. The amount of baking time will depend on the thickness of your pork chops.