Cheese, Pepper And Herb-Stuffed Pork Chops

• 4 pork loin chops, cut 3/4 to 1-inch thick, trimmed
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 1/4 c. chopped red bell pepper
• 2 tsp. minced fresh rosemary or 1/2 to 3/4 tsp. dried rosemary, crushed
• 1 1/2 tsp. minced fresh thyme or 1/2 tsp. dried thyme, crushed
• salt and pepper to taste

1. To cut pockets in chops, place on cutting board and with a sharp knife, cut horizontally through each chop nearly to the bone.
2. Stir together cheese, red bell pepper, rosemary and thyme. Divide mixture into 4 portions, stuffing 1 portion in each pocket.
3. Close pockets with small skewers or wooden picks.
4. Broil 4 to 5 inches from heat source for 14 to 18 minutes, turning once. (Grill by placing on grid over medium coals.
5. Grill 16 to 18 minutes, turning once, until pork is cooked through, but still slightly pink.) Season with salt and pepper, if desired.

pork loin chops, shredded monterey jack cheese, red bell pepper, fresh rosemary, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294257 (may not work)