Preheat oven to 350 degrees.

Cut a pocket in the chop about 3-4 inches long and almost as far as the bone. Season inside and outside with salt and black pepper.

Thaw spinach in a glass bowl in the microwave but do not squeeze the water from it. (Let cool if it’s steaming.)

Add 2 cloves minced garlic, pine nuts, raisins, cheese, breadcrumbs and crushed red pepper flakes. Season with salt and black pepper to taste.

Stuff even amounts of the filling into the pocket of the pork chop. Secure with toothpicks.

Heat olive oil and 1 tablespoon butter over medium-high heat in an oven-safe skillet, sauté pan or Dutch oven. Brown the chops 2-3 minutes per side or until nicely browned. Transfer to a plate.

Add the wine to pan, bring to a boil and scrape up any browned bits. Add chicken broth and sliced garlic and bring back to a simmer. Place chops back in the pan, cover securely and bake 1 hour or until chops are tender, turning once.

Stir in remaining butter and capers. Serve chops over hot cooked orzo pasta and drizzle with pan sauce.