Chops stuffed with grilled vegetables and goat cheese
- Preheat oven to 160°C (325°F).
- Stir together bruschetta topping and goat cheese. Season with pepper to taste.
- Slit each chop open along one edge and stuff with goat cheese and artichoke mixture. Close and secure with toothpicks if necessary. In a large ovenproof skillet, sear chops for 2 to 3 minutes per side. Brush with oil and season with salt and pepper.
- Continue cooking in the oven for 7 to 10 minutes. Serve chops with cherry tomatoes and a green salad.