Herb-Stuffed Pork Chops For Two

1. 1

   In a small bowl, stir together the garlic, rosemary, thyme, salt and pepper.

2. 2

   If the butcher didn't make the pocket in the chop for you - with a small knife, make a horizontal slit in each pork chop to create a pocket. Be careful not to cut all the way through.

3. 3

   Fill each pocket with 1/2 of the cheese and basil.

4. 4

   Brush each chop with olive oil and rub the rosemary mixture all over both chops.

5. 5

   Heat a grill pan or heavy medium skillet over medium high heat until hot.

6. 6

   Add the pork chops and cook for 5-6 minute.

7. 7

   Turn the chops over and cook for 5-6 min more, or until the chops are cooked through and the cheese is ooooey and goooey.

* Per serving · 4 servings · Values may vary.

No additional tips available.