In a nonstick pan, add olive oil and heat on medium high heat until shimmery.

Add garlic, onion, pepper, and mushroom. Season with a generous pinch of salt and pepper.

Cook 5-8 minutes, until softened, browned, and fragrant. Set aside.

Pat pork dry from any liquid in the package with a paper towel.

Using a sharp knife, cut a small pocket into each pork chop so you can stuff it. Insert the point of a small sharp knife horizontally into the fat-covered side. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide - be careful not to rip through the pork chop.

Stuff pork chops with cheese and browned vegetables. You can secure with a toothpick, or leave unsecured and bake. Season well with montreal steak seasoning (or any seasoning blend you love.)

Bake 15-20 minutes, until a digital thermometer registers 135 degrees throughout. Take care to ensure all stuffing has reached 135 degrees as it can cook unevenly.

When fully cooked, let rest 10 minutes before serving.

Enjoy!