Birthday Pork Chops

I found this recipe from www.motherrimmy.com and made them for my birthday.  They went over really well and I am adding them as a part of my recipe repertoire.  Served with a side of seasonal spring greens (or broccoli) and glass of pinot gris this is a winner.  As a side note I purchased 2 boneless butterfly pork chops for $4 and used baby bella mushrooms but am anxious to know how it would taste with a wild mushroom selection (including morels which at $39/lb are way out of my funemployed budget).  I also used dried rosemary and didn't read the directions about using 1 tablespoon for the coating - so both went in and the flavor was a bit much.

Big Thick Pork Chops Stuffed with Rosemary, Mushrooms and Goat Cheese

Serves 2 men, or 4 women 
12 ounces pork chops, 2 extra thick chops
1 cup mushroom , finely chopped
2 tablespoon rosemary, minced
⅓ cup goat cheese, crumbled
1. Preheat oven to 350.
2. Combine mushrooms, 1 tablespoon rosemary and goat cheese in a small bowl. Take a spoon and gently mash the mixture together.
3. Cut a large slit through the center of the meat of the pork chop to make a pocket.
4. Stuff half the mushroom mixture into the pocket of each pork chop. Be firm and pack it in.
5. Preheat a non-stick oven safe skillet over medium heat and spray with cooking spray.
6. Sprinkle the outside of the chops with the remaining rosemary, salt and pepper and fry for 3 – 4 minutes per side until nicely browned.
7. Remove to oven and cook another 10 – 15 minutes. Chop meat should no longer be bright pink when cut, but just barely pink.
8. Allow to rest for 5 minutes. Chops will continue to cook during this time, so the resting period is important.