Four Cheese Stuffed Pork Chops

from the kitchen of Chef Paul Prudhomme

Makes 4 servings

If you like cheese and pork chops, this recipe is for you!
3 teaspoons Chef Paul Prudhomme's Meat MagicŪ, in all
2 teaspoons Chef Paul Prudhomme's Pork & Veal MagicŪ
1 teaspoon Chef Paul Prudhomme's Vegetable MagicŪ
4 center cut pork chops, about 1 1/2-inches thick (10 to 12-ounces each)
1/2 cup Asiago cheese, grated
1 cup Caciocavallo cheese, grated
1 cup Mozzarella cheese, grated
1/2 cup Ricotta cheese
2 tablespoons finely chopped fresh basil
1/4 cup sour cream
2 tablespoons vegetable oil
how to prepare
Make a Seasoning Mix by combining 2 teaspoons of the Meat Magic and 2 teaspoons of the Pork & Veal Magic in a small bowl and mix well.

Cut a pocket through the side of the pork chop into the center of the chop, using a small knife. Work the knife back and forth so that the opening remains fairly small, but the pocket is about 1 inch deep and 1 inch across. Season each pork chop evenly with 1 teaspoon of the Seasoning Mix.

Combine the cheeses, basil, sour cream, Vegetable Magic and the remaining 1 teaspoon of the Meat Magic in a mixing bowl and stir until combined. Makes about 2 cups. Stuff each pork chop with about ½ cup of the mixture.

Preheat the oven to 350°F.

Heat 2 tablespoons of vegetable oil in a large ovenproof skillet over high heat, about 3 minutes. Place the pork chops in the pan and cook, turning once, until the pork chops are browned on both sides, but not cooked through, about 3 minutes per side. Place the skillet in the preheated oven and cook until the temperature in the thickest part of the pork chop is at least 155°F, about 12 minutes.