Heat a frying pan with oil and fry the garlic for 30 seconds over medium heat.
Add the fully thawed and well-wrung spinach and finely chopped sun-dried tomatoes. Cook, stirring, a couple of minutes.
Mix both types of cheese and spinach with tomatoes and garlic. Pepper to taste, add salt if necessary.
In the pork chops, we make deep cuts in the pockets on the side and fill them with the filling.
Salt and pepper chops on both sides, add Italian herbs, onion powder, and paprika. Heat olive oil in a pan.
Over high heat, fry the chops until golden brown, about 2-3 minutes on each side.
If the pan can be put in the oven, then immediately put the pan in the oven preheated to 400 F (200 C). If not, then shift the chops into a small baking dish.
Bake in the oven for 15 minutes. We take out, remove on a plate and let stand for 5 minutes.