Stuffed Pork Chops

Sonoma Modern American
Cave Aged Manchego, Mushroom, Pecan Stuffed Grateful Growers Pork Chop
Serves 6

½ cup manchego
½ cup toasted pecans
½ cup cooked cremini mushrooms chopped
1 T chopped parsley
1 tsp chopped rosemary
1 T chopped dried cherries
Combine all and season with salt and pepper

Pork Chops
6 1" thick pork chops about 10 oz
With a 4" pairing knife make a small hole in the side of the chop near the bottom of the bone, where there is no fat cap. Push knife to the center of the chop. Move the knife around in small movements. You want to increase the hole size in the center of the pork chop. Stay at least ¼" away from all edges. Try to keep the incision as small as possible. Then using your fingers push stuffing into the incision. Fill firmly, but do not over stuff. The meat will shrink during the cooking process.
To pan-sear heat a pan. Add a little oil. Season pork with salt and pepper. Place chop in the pan. When caramelization starts add 2 T butter and some whole rosemary leaves. Use this to baste the pork. Turn over in the pan. Place in 350* oven until stuffing starts to seep out. Remove and baste again with pan drippings. Serve and Enjoy !!!!!
To grill marinate with olive oil, herbs, garlic and a dusting of chili spice. Grill to your liking. Serve over cinnamon scented rice or cous cous. Enjoy!!!!!