Directions

1. Cut a deep pocket in the side of each chop (do not cut through). Dust chops with flour, salt and pepper. In a small bowl combine cheese, breadcrumbs, mushrooms and rosemary; spoon into pockets. Close with wooden picks.
2. In a large skillet heat oil over medium-high heat. Add pork chops; cook 3 to 5 minutes per side or until browned. Remove chops from skillet; drain fat.
3. Add broth to skillet, scraping up browned bits. Return chops to skillet. Reduce heat; simmer, covered, 15 minutes or until an instant-read thermometer registers 145°F, turning once. Let stand 3 minutes before serving. Place chops on a platter, spoon pan juices over chops, and serve.