6 Pork Loin Chops
1/2 bag (5 oz.) fresh spinach, trimmed and coarsely chopped
2 cups shredded mozzarella cheese, divided
1 cup parmesan cheese divided
1/2 jar sun dried tomatoes in oil, or just dried coarsely chopped
18-24 Slices of pepperoni
1 large shallot, Dice
3 cloves garlic, minced
1 small jar marinated artichoke hearts, drained and chopped
1 cup seasoned bread crumbs
4 Tbs. butter, divided
1 Jar pesto sauce, you may not use it all but use what you like.
2-3 eggs
2 Tbs. water

In a large bowl, mix together spinach, cheeses, sun dried tomatoes and artichoke hearts; set aside. In a shallow bowl, beat together eggs and water; in another shallow bowl add seasoned bread crumbs, set aside. In your 12" Dutch oven, melt 1 Tbs. butter, add the shallot and garlic and sauté until tender; add to the spinach mixture. Toss spinach mixture lightly together to mix.

Take the pork chops and make a slit in them to form a pouch. Slide in a few pepperoni and then fill with the stuffing. Season the out side with salt and pepper. Dip the pork chop into egg wash, then in bread crumbs until coated evenly. In your Dutch oven, melt remaining butter; place pork chops in the Dutch oven and brown in butter on all sides. After the pork is browned, bake at 350* for 45 minutes or until the pork is thoroughly cooked about 160 degrees. I use 16 coals on top and 12 coals on the bottom

When the pork is done, remove it from the heat and spoon the pesto sauce on top to create a thin layer then sprinkle with cheese. Place the lid back on the Dutch oven and allow the residual heat melt the cheese. Let rest for 10 minutes before serving. Serves 6. Recipe inspired by one on Dutch oven madness blog.