Stuffed Pork Chops
- Pre-heat oven to 375F. In a bowl, mix together cream cheese, jalapeno, red bell pepper, 1 tsp. Southwest Sedona, and salt and pepper to taste.
- With a sharp knife, puncture the pork chop and carve out a pocket within the chop almost touching each edge. Stuff the pork chops with the cream cheese mixture.
- Season the outside of the pork chops with 1 tsp. Southwest Sedona and salt and pepper. Place on a wire rack and cook in the oven for 30 minutes.
- Let pork chops rest for 5-10 minutes. Heat a pan over medium-high heat. Once hot, place in a pan and cook for 1 minute per side.