Shelly's Recipe

CHEESE, PEPPER & HERB STUFFED PORK CHOPS

Category: Pork 1 - Chops and Steaks

4 pork loin chops, cut 3/4 to 1 inch thick, trimmed
1 cup shredded Monterey Jack cheese
1/4 cup chopped red bell pepper
1/2 to 3/4 tsp. dried rosemary, crushed
1/2 tsp dried thyme, crushed
salt & pepper (optional)

Place chops on cutting board. Using a sharp knife, cut horizontally through each chop nearly to the bone. Stir together cheese, red bell pepper, rosemary & thyme. Divide mixture into four portions, stuffing one portion into each pocket. Close pockets with small skewers or wooden picks.

Place chops on grid over medium coals; grill 16 to 20 minutes, turning once, until pork is cooked through but still slightly pink (Or broil 4 inch to 5 inch from heat source 14 to 18 minutes, turning once.) Season with salt and pepper, if desired. Serve immediately.