2 (8-oz.) pork chops (1 inch thick)
1/4 cup thinly sliced green onions
1/4 cup pitted Kalamata olives, coarsely chopped
1/4 cup garlic-and-herb spreadable cheese
2 tablespoons chopped pepperoncini peppers
1 tablespoon chopped fresh oregano
2 teaspoons sherry vinegar or red wine vinegar
1/4 teaspoon salt
1. Heat grill. With tip of small knife, make a horizontal slit in pork chops to create a pocket, being careful not to cut all the way through. Combine green onions, olives, cheese, peppers and oregano in small bowl. Spoon stuffing into pork chops; secure with toothpicks. Brush chops with vinegar; sprinkle with salt.
2. Grill pork, covered, over medium heat or coals 10 to 12 minutes or until no longer pink in center, turning once. Remove toothpicks before serving.