Cheese And Tomato Stuffed Pork Chops
6 boneless pork chops, butterflied
6 slices Monterrey Jack cheese
1 small jar sun-dried tomatoes, drained
salt and pepper to taste
1. Preheat oven to 375 degrees. Lightly spray a 9x13 inch baking dish with nonstick spray.
2. Open the butterflied pork chops and layer cheese and tomatoes. Transfer them to the baking dish and season with salt and pepper.
3. Bake at 375 degrees for 35-40 minutes, or until pork chops are cooked through. Be careful not to overcook or the meat will lose its tenderness.
For the recipe for the roasted sweet potatoes and asparagus pictured, just click here.