Tuscan Pork Pockets

Cut a pocket horizontally in each of the pork chops. DO NOT CUT ALL THE WAY THROUGH: YOU’RE FORMING A POCKET.

In a small bowl, combine green onion, sun-dried tomatoes, cheese, pork rinds and mustard; spoon a portion of this mixture into the pocket of each chop and secure the opening with a wooden toothpick.

In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat; add the chops; cover and cook for 5 minutes; turn, cover and cook for another 5 minutes.

Turn again, spoon any remaining tomato mixture on top (it’s okay if you don’t have any left) and cook, uncovered, for 2 minutes, or until cooked through and the juices run clear.