Asiago-Stuffed Pork Chops

Recipe from Jacey Sakoff

4 (1-inch thick) pork rib chops or boneless loin chops
3 tbls butter
1½ cup small cubes of French bread
1 cup chopped mushrooms
2 tbls minced onion
½ tsp dried rosemary, finely crumbled
½ cup crumbled Asiago cheese (2 oz)

Preheat oven to 350 degrees.  Cut each chop horizontally in half to bone (or almost through if boneless), making a pocket for stuffing.  Melt 1 tbls butter in heavy skillet over medium heat.  Add bread and sauté until golden, about 10 minutes.  Transfer to medium bowl.  Melt 1 tbls butter in same skillet; add mushrooms, onion, and rosemary.  Sauté until onion is soft, about 5 minutes.  Add to bread.  Refrigerate 15 minutes to cool before adding cheese.  Mix cheese into bread mixture; season with salt and pepper.  Insert stuffing into pockets of pork.  Skewer closed if desired.  Sprinkle pork with salt and pepper.  Melt 1 tbls butter in heavy large ovenproof skillet over medium high to high heat.  Add pork and sauté until brown, about 2 minutes each side.  Bake until done, approx 25 minutes.