Stuffed Chops and Pasta

This recipe is sure to impress with a minimal effort. I even managed to impress myself with it; and that is no easy task!

Stuffed Chops and Pasta
Ingredients:
4 boneless veal chops or 4 thick boneless pork chops or stakes, or 4 thick boneless skinless chicken breasts.
1/3 cup grated/crumbled fresh mozzarella cheese
1/3 grated/crumbled cup ripe Brie cheese
1/3 grated/crumbled Parmesan cheese
1 large egg
Black pepper
Garlic
rosemary
Oregano
1 clove garlic
Olive oil
2 rings of sweet onion
1 bunch fresh Italian parsley
1 can diced tomato
1 can black olives
1 can artichoke hearts
1 sweet pepper
Pasta of your choosing (linguini is best in my opinion)

Chops

1. Carefully slice chops lengthwise down one edge, forming a butterfly fillet. Do not cut all the way through. You should end up with a piece of meat that is like the cover of a book, you can fold it open, but it should stay together.
2. Rub meat on outside and inside with black pepper, rosemary, some finely chopped parsley, and oregano.
3. In a frying pan heat some oil, chopped onion, and 1/2 clove of crushed garlic
4. Place chops in pan and sear on both sides. Remove from heat and allow to cool.

Stuffing

1. In a bowl combine cheeses, egg, chopped onion, and parsley.
2. Stir until well mixed.
3. Take cool chops and stuff with cheese mixture. Fasten close with a tooth pick.

Dressing

1. In a large pan combine 2 table spoons olive oil, 2 table spoons butter, oregano, onion, crushed garlic, and black pepper. Heat, stirring constantly.
2. Add olives, artichoke hearts, diced tomatoes, chopped sweet pepper, and chopped parsley.
3. Stirring occasionally, heat on medium until ingredients are hot and tender.
4. Boil pasta.

Putting it together

1. Return stuffed chops to heat. You may have to add oil to prevent sticking. Cook on medium, turning regularly, until chops are done.
2. Serve accompanied with pasta covered in dressing. Sprinkle pasta with Parmesan cheese. Sprinkle plate with chopped parsley.
3. ENJOY!