Spinach and Mushrooms Stuffed Pork Chops

1. In a small skillet, melt 1 tablespoon of butter over medium heat. Add the onion, garlic, salt and pepper. Saute the vegetables until tender, approximately 3-4 minutes. Pour into a medium mixing bowl.
2. Add the spinach and mushrooms to the onion mixture. Using a spatula, combine the ingredients. Set aside until ready to use.
3. Using a small paring knife, make a pouch in the middle of the pork chops. I like to go until about 1/4-inch from cutting through the meat. Use your fingers to stretch the interior to create a nice pocket for the stuffing.
4. Take half of the stuffing mixture and pack it into each pork chop.
5. Melt the remaining butter in a skillet over medium heat. Place the stuffed chops into the pan and sprinkle with salt and pepper. Cover with a tight fitting lid and allow to cook for 5 minutes. Turn the chops and cook for another 4 minutes. Remove the cooked chops and set aside. Note: cooking time will vary based on the thickness of the meat. If you are unsure if it’s done, check it with a meat thermometer. At this point it should be 145 F. Remove meat from the pan to a plate.
6. Add the water, mushrooms and butter to the pan and cook on medium high heat until slightly thickened. Add salt and pepper to taste.
7. Right before serving, add the chops back to the pan with the pan sauce and cover for 1-2 minutes to heat through. Spoon the sauce on the chops for serving.