Roasted Tomato Feta and Mushroom Stuffed Porkchops by Alicia

Made these the other night for dinner, they are simple to make and really good!

Roasted Tomato Feta and Mushroom Stuffed Porkchops

What you need:

- 2 thinly sliced porkchops (boneless)

- 1 cup mushrooms

- 1 shallot

-1 clove garlic

- Roasted Tomato Feta Cheese

- Salt and Pepper to taste

What to do:

1. Cook garlic (chopped) and shallot (chopped) with about 1 Tb. of olive oil on skillet until cooked through (soft)

1. Put raw chops in a large ziploc bag and pound meat with tenderizer until flattened out a bit

2. Once flattened, add handful of mushrooms and fets to center of meat. Add a pinch of cooked garlic and shallot.

3. secure both ends together and press toothpicks through one side of meat through the other side.

4. Line a glass baking dish with foil and place the chops inside.

5. Cook about 25-30 min (depending on thickness of meat and how many chops you have) (or until center reads 165 degrees... 175 degrees if you like it well done)

6. Let cool and enjoy! You can add salt and pepper to taste!