I changed this recipe so much from the original that I didn't want to rate it, but it won't let me post a review without selecting a rating! So, I'm rating MY version of this recipe, which is 5 stars. I used shredded mozzarella cheese, bacon (doubled), and green onions for the filling held together by a few tablespoons each of sour cream and cream cheese. I used 1.5 inch thick chops, and I cut a pocket in each chop. I then browned the chops in the bacon grease with a little olive oil. After that, I stuffed each chop with the filling. However, I realized that I wanted enough filling for each chop that every bite could have a large portion of the filling included, so to be able to add more filling without it all leaking out... I actually stood my pork chops on end like a taco with the pocket side up. Some of the filling leaked out, but a lot more stayed in than it would have if I had cooked the chops flat. I cooked them for 35 minutes. This will definitely be a repeat recipe in my house, though I will probably try it with chicken next time. Yummy!
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I changed this recipe so much from the original that I didn't want to rate it, but it won't...