BUTTERFLIED STUFFED PORKCHOPS

Ingredients:

4 (150 g each)	pc	MONTEREY PORK CHOPS, butterflied
4 (2 g)	pc	basil leaves
1 (50 g)	pc	red bell pepper, cut into strips
1/4	pack	MAGNOLIA CHEEZEE, grated
1	cup	cooking oil
	pinch	iodized fine salt
	pinch	pepper
6	pc	toothpicks

Procedure:

Arrange and open the butterflied pork chops on a plate. Stuff with basil, bell pepper and cheese.
Close and secure pork chops with toothpicks. Season pork chops with salt and pepper on both sides.
In a frying pan, heat oil over medium heat. Fry pork chops until golden brown on both sides. Serve while hot.

Makes 4 servings.

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