Greek Stuffed Pork Chops

- 3 thick Pork Chops (boneless)

- 4-6 oz Feta Cheese

- a few (about 6) Kalamata Olives

- Dill, salt, pepper, Garlic Powder

- Olive Oil

- Breadcrumbs

-3 toothpicks

Heat some olive oil in a frying pan and add pork chops into hot oil. Fry quickly on both sides to brown the meat from the outside, adding some dill and garlic powder while frying. Take out, let cool.

In the meantime mix Feta Cheese with cut up Olives, a generous amount of Dill and some Olive Oil as well as a few breadcrumbs (1/4 cup at the most). Smash it a bit so the cheese mixes well with the spices.

Cut the pork chops open from the side to form a pocket (cut in quite deep until you ALMOST come out the other side). Stuff the pockets with your cheese mixture and hold together with a toothpick.

Put the stuffed pork into a caserolle dish, loosely cover with aluminium foil and bake in preheated oven at 350 degrees for about 70 minutes.