What you need

• Alexian Pheasant Rosemary pâté

• 4 Fresh pork chops for stuffing (ideally between 1-1/4 to 1-1/2 inches thick)

• Salt and pepper, to taste

Instructions

• Preheat oven to 375 degrees F.

• Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book.

• Stuff each chop with 2-3 tablespoons of Pheasant Rosemary pâté. Close and secure with toothpicks.

• Heat 1 tablespoon oil in a large skillet over medium – high heat.

• Cook each pork chop for about 2 minutes per side, or until brown.

• Carefully arrange the pork chops in a single layer in a baking dish. Top with salt and pepper.

• Bake for about 15 minutes, and transfer to a plate. Cover with foil. Allow the pork chops to stand for 5 to 10 minutes before serving.