Mediterranean Spinach-Stuffed Bone-In Pork Cutlets

Ingredients:

• 4 natural pork cutlets on the bone, 4-5 cm thick.
• 55 g crumbled feta cheese
• 1/2 cup chopped frozen spinach (thawed and drained well)
• 2 tablespoons chopped olives
• 2 tbsp chopped sun-dried tomatoes
• Canola oil
• Salt and ground black pepper
• Equipment: 4 wooden skewers (soak to prevent burning)

Preparation:

1. Preheat an outdoor grill or grill pan over medium heat. Preheat the oven to 400°F (205°C).
   
   Using a kitchen knife, carefully cut a slit in the side of each patty to create a pocket for the filling. In a medium bowl, combine the feta, spinach, olives, and sun-dried tomatoes.
2. Fill each patty with the mixture and season each with 1/4 teaspoon salt and 1/4 teaspoon pepper. Secure the patties with wooden skewers or toothpicks (remove them before serving).
3. Grease the grill grate with oil to prevent meat from sticking.
   
   Grill the patties until well browned, 6-8 minutes, turning every few minutes to create crispy grill marks. Transfer the patties to a baking sheet and finish cooking in the oven for 15-20 minutes, or until the internal temperature reaches 140°F (60°C).