Big Thick Pork Chops Stuffed With Rosemary, Mushrooms And Goat Cheese

• 12 ounces pork chops 2 extra thick chops
• 1 cup mushroom finely chopped
• 2 tablespoons rosemary minced
• 1 cup goat cheese crumbled

1. Preheat oven to 350.
2. Combine mushrooms, 1 tablespoon rosemary and goat cheese in a small bowl. Take a spoon and gently mash the mixture together.
3. Cut a large slit through the center of the meat of the pork chop to make a pocket.
4. Stuff half the mushroom mixture into the pocket of each pork chop. Be firm and pack it in.
5. Preheat a non-stick oven safe skillet over medium heat and spray with cooking spray.
6. Sprinkle the outside of the chops with the remaining rosemary, salt and pepper and fry for 3 - 4 minutes per side until nicely browned.
7. Remove to oven and cook another 10 - 15 minutes. Chop meat should no longer be bright pink when cut, but just barely pink.
8. Allow to rest for 5 minutes. Chops will continue to cook during this time, so the resting period is important.

pork chops, mushroom, rosemary, goat cheese

Taken from www.yummly.com/recipe/Big-Thick-Pork-Chops-Stuffed-With-Rosemary_-Mushrooms-and-Goat-Cheese-1647900 (may not work)