Grilled Pork Chop Sandwich with Artichoke and Spinach

Ingredients

• 2 bone-in pork chops (1 inch thick)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 slices provolone cheese
• 1 cup fresh spinach leaves
• 1/2 cup marinated artichoke hearts, drained and quartered
• 1/2 cup caramelized onions
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon fresh thyme leaves

Instructions

1. Season pork chops with salt, pepper, and garlic powder.
2. Heat olive oil in a cast iron skillet over medium-high heat.
3. Cook pork chops for 4-5 minutes per side until golden brown and cooked through.
4. Remove pork chops and set aside.
5. In the same skillet, add mayonnaise and Parmesan cheese, stirring until combined.
6. Add spinach, artichoke hearts, and provolone cheese to the skillet, stirring until cheese melts.
7. Return pork chops to the skillet and top with caramelized onions and cherry tomatoes.
8. Cover and cook for 2-3 minutes until cheese is fully melted and ingredients are heated through.
9. Serve immediately, garnished with fresh thyme leaves.