Ingredients
2 butterflied pork chops
1/4 c shredded carrots
1/2 c soft cheese (any that you prefer, a low-fat cream cheese, a blue cheese, we’ve even tried a soft lavender goat cheese)
1/4 c chopped pecans
1/4 c chopped green onion OR chopped red pepper (or both!)
Salt and pepper to taste
Toothpicks or cooking twine/string
Directions:
Set aside pork chops.
Combine the cheese, carrots, pecans and onion/peppers in a small bowl. Salt and pepper–but not too much as you will also pepper and salt the outside of the chops.
Mix this with a fork, or feel free to use your mixer.
Cover a baking sheet with aluminum foil.
Place pork chops on baking sheet.
Spread half of the mixture in each pork chop.
Fold pork chops over and secure with toothpicks or twine (I’ve even used dental floss!).
Salt and pepper the outside of the chops.
Bake at 350 for 30-40 minutes depending upon the thickness of your chops. Remove string before eating!
