Herb-Stuffed Pork Chops

1 garlic clove, minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 (8-oz.) bone-in rib pork chops (1 inch thick)
1 oz. provolone cheese, thinly sliced
3 tablespoons chopped fresh basil
1 teaspoon olive oil

1. In small bowl, stir together garlic, rosemary, thyme, salt and pepper.

2. With small knife, make horizontal slit in each pork chop to create a pocket, being careful not to cut all the way through. Fill each pocket with cheese and basil; brush with oil. Rub rosemary mixture over chops.

3. Heat grillpan or heavy medium skillet over medium-high heat until hot. Add pork; cook 10 to 12 minutes or until chops are pale pink in center, turning once.2 servings