Stuffed Pork Chops

This recipe has evolved over time. I'm not sure if I originally got it from a cookbook or just made it up myself. As many times as it's morphed, I think it's safe to call it my own. This is definitely a favorite among family & friends who come over for dinner.

Ingredients
Pork loin cutlets or butterfly pork chops, about 1/2" thick
Allegro marinade, optional*
1-2 c whole wheat bread crumbs*
1 tsp basil
1 tsp oregano
1/2 tsp thyme
2 tsp garlic powder
1/4 tsp pepper
1 T parmesan cheese
1 T feta cheese
1 T sun-dried tomatoes, chopped (do not reconstitute)
1 tsp garlic, minced
2-3 T EVOO

*We've tried this recipe both ways--with and without marinading the chops before stuffing. The chops have much more flavor with marinade and the dish really benefits from the smokiness of the Allegro. Marinade at least 1 hr before cooking, turning every 15 min to insure even coverage.
** I make my own bread crumbs out of stale bread. We never seem to eat bread fast enough, and it's a great way to re-use that expensive bread we buy. To make bread crumbs: brush bread with EVOO. Sprinkle basil, oregano, thyme, and garlic powder over bread. Bake at 350F until bread is crisp, about 5-10 min. Let cool. Chop in food processor. Store in fridge or freezer in airtight container.

Directions

1. Marinade the chops at least 1 hour in Allegro.
2. Mix bread crumbs through EVOO in mixing bowl. The consistency should be crumbly but should stick together when pressed with a spoon.
3. Preheat oven to 400F. Spray baking pan with non-stick cooking spray.
4. Cut pocket in each chop with sharp knife, careful not to cut all the way through the chop.
5. Stuff each pocket with as much stuffing as you can force in. Hold chops closed with criss-crossed toothpicks, if necessary, making sure sides of chops meet together as closely as possible.
6. Drizzle each chop with about 1/2 tsp of EVOO. This keeps the chops from drying out as they cook.
7. Cover with foil.
8. Bake 30 min or until pork is to desired doneness. (Yes, pork can be cooked to medium so long as the internal temperature is at least 140F.) Bake a few minutes uncovered for desired browning, if necessary.