4 bone-in thick-cut pork chops (6 to 8 ounces each)
1/2 cup pesto
Fry bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings.
Sauté spinach in bacon drippings in the same skillet over medium heat for 2-3 minutes or until wilted. Lightly season with salt and pepper. Remove from the heat. Cool completely. Stir in havarti and bacon.
Grease grill grate. Heat grill to medium-high.
Cut a pocket in each pork chop with a sharp knife horizontally to within a 1/4 inch of the bone. Season with salt and pepper. Stuff each pork chop with spinach mixture; secure with toothpicks.
Grill pork chops, covered, over medium-high heat for 8 minutes. Brush pork chops with pesto. Flip pork chops, brushing with pesto on both sides. Grill, covered, for 7-8 minutes longer or until a thermometer inserted in meat reads 145°F.
Transfer pork chops to a serving platter; tent with aluminum foil. Let rest for 5 minutes. Remove toothpicks before serving.
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