Stuffed Pork Chops

4 tablespoons grated smoked gouda (or other cheese)
2 tablespoons grated parmesan
8 pimiento stuffed green olives, chopped
1 tablespoon capers, chopped
2 tablespoons sundried tomato pesto (sundried tomatoes, olive oil, garlic, basil, salt, pepper)
Pepper
4 thick pork loin chops

In a bowl, mix the first six ingredients. Slit each pork chop from the side, making a pocket in each one. Divide cheese mixture into fourths and stuff each fourth into one of the pork chops. Heat a tablespoon of olive oil in a large skillet. Brown pork chops on both sides, then turn down the heat to low and cover the pan. Continue cooking until chops reach 145 degrees, about 15-20 more minutes depending on how thick the chops are.

Serves: 4