Serves 4

4 Boneless Pork Chops, at least 1 inch thick
1 lb. Baby Spinach, wilted
1 Tbsp. Roasted Garlic, minced
8 oz. Grilled Sweet Potatoes, diced
3 Scallions, fine chopped
2 Tbsp. Carrot, fine diced
4 oz. Chevre
1 tsp. Fresh Rosemary, chopped
1 Tbsp. Fresh Thyme, chopped
Salt and Pepper to taste

Preheat grill to medium high. In a bowl combine the spinach, garlic, scallions, carrot and spices. Crumble in the Chevre and gently combine. Let sit for up to 1 hour. With a very sharp knife cut a pocket into the pork. Spoon the stuffing into the pork and secure with toothpicks. Brush on the Grilling Spice (below) to both sides of the chop. Grill until the pork is cooked and the stuffing is hot. Make a quarter turn on each side of the chop to make diamonds. Reapply the spice mixture once to each side.