Pork chop sandwich

I know, I know.  I have an absence to explain, photos to upload, recipes to post.  I've been lazy!  But, when something comes along that warrants posting, you will find it here.

Today's creation?  The pork chop sandwich.

Preheat your oven (or if you have it, your toaster oven) to 350 degrees.

Take 2 thin (1/4"-1/2" or so) boneless pork chops and season them on each side with a little salt, extra virgin olive oil, and whatever seasonings you'd like (I used a Greek seasoning).  Then, take some spinach (sauteed in some EVOO so it's wilted a bit), a few marinated artichoke hearts (chopped/sliced) and a wedge of Laughing Cow cheese and place on one of the chops.  Put the other chop on top and then gently put in a pan (preheated to medium with a drizzle of EVOO in it) and brown for a couple of minutes on each side.  (I used a large spatula and some tongs to turn it, for fear that it would fall apart when I flipped, which thankfully it did not).

After it's browned, place in a small baking dish, drizzle the top with a little more olive oil (loosely tent with foil) and put it in the oven and bake for about 30 minutes.  Remove foil and bake for another 10-15 minutes uncovered (or until the chop is cooked thoroughly).

This one came out great.  Not overcooked at all (which is a common mishap of mine when doing pork chops), and while I would have LOVED to put goat cheese in here, well the Laughing Cow was all I had on hand.  The artichoke hearts I used were jarred, and marinated, so got a little extra flavor there too.