1 cup packed raw spinach, chopped
4 oz. crumbled blue cheese
Mix all ingredients together in a bowl.
6 boneless 1” thick pork chops
6 slices bacon
Stand pork chops on edge and cut a slit lengthwise to make a pocket for the stuffing. Fill pocket with the peanut, spinach, and blue cheese mixture. Wrap bacon around the edge of the pork chop, covering slit. Secure with toothpicks.
Cook in covered cast iron dutch oven over medium high heat for 22 minutes turning occasionally to insure uniform cooking.