Stuffed Pork Chops

Stuffed Pork Chops

• 4 tablespoons grated smoked gouda (or other cheese)
• 2 tablespoons grated parmesan
• 8 pimiento stuffed green olives, chopped
• 1 tablespoon capers, chopped
• 2 tablespoons sundried tomato pesto (sundried tomatoes, olive oil, garlic, basil, salt, pepper)
• Salt & Pepper
• 4 thick pork loin chops

Directions

1. In a bowl, mix the first six ingredients.
2. Slit each pork chop from the side, making a pocket in each one.
3. Divide cheese mixture into fourths and stuff each fourth into one of the pork chops.
4. Heat a tablespoon of olive oil in a large skillet.
5. Salt and pepper each chop, brown pork chops on both sides, then turn down the heat to low and cover the pan. Continue cooking until chops reach 145° F., about 15-20 more minutes depending on how thick the chops are. (If the chops have very little fat on them, you may want to add 1/4 cup chicken stock before covering the pan to act as a braising liquid and keep the chops moist.)