In a small bowl, add ½ Tsp Salt, pepper, garlic powder, onion powder. Mix to combine. Rub Pork Chops with seasoning on both sides, until coated.
In a skillet, heat oil on medium to high heat, add shallots, sauté until translucent, add garlic, sauté until fragrant, add red pepper, sauté for 2 minutes, add apples and sauté for 2 minutes, then add spinach sauté until wilted. Remove from heat.
In a bowl, add Spinach mixture, add cream cheese, mozzarella cheese, parsley, ½ Tsp. salt, mix until all combined
Spoon Spinach mixture into pork chop pocket evenly, repeat for each. Wrap with Butcher twine, or seal with toothpicks, to hold filling in.
In a Cast Iron Pan, place stuffed pork chops and bake for 25 minutes, until pork is cooked and golden brown, Internal temperature of 145 degrees, using a meat thermometer.
In a skillet, add garlic butter, riced cauliflower, sauté until soft and tender, add peas and corn and sauté for 2 minutes, salt and pepper to taste. Remove from heat.
On a plate, place garlic butter cauliflower rice, top with stuffed pork chops and ready to serve.