Herb-Stuffed Pork Chops For Two - cooking recipe

Ingredients

1 garlic clove, minced
1 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh thyme, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 (8 ounce) pork rib chops, bone in and 1-inch thick
1 ounce provolone cheese, thinly sliced
3 tablespoons fresh basil, chopped
1 teaspoon olive oil

Preparation

In a small bowl, stir together the garlic, rosemary, thyme, salt and pepper.
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.
Fill each pocket with 1/2 of the cheese and basil.
Brush each chop with olive oil and rub the rosemary mixture all over both chops.
Heat a grill pan or heavy medium skillet over medium high heat until hot.
Add the pork chops and cook for 5-6 minute.
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.