Southwestern Stuffing for Pork Chops
Makes enough for 4 chops
| 2 | teaspoons olive oil |
| 1 | large red bell pepper , sliced thin |
| 1/2 | cup salsa |
| 2 | teaspoons minced chipotle chiles in adobo sauce |
| 1 | cup shredded Monterey Jack cheese |
Heat oil in large skillet over medium-high heat until shimmering. Cook pepper until soft, about 2 minutes. Transfer to bowl and stir in salsa, chiles, and cheese. Stuff and grill chops as directed.