stuffed pork chops

I started making stuffed pork chops at the Market this week. We're currently offering three choices...

1. stuffed with fresh chorizo and chopped yellow and orange peppers, and seasoned with kosher salt, New Mexico Chile, and cilantro
2. stuffed with Mild Italian sausage and diced dried tart cherries, and seasoned with kosher salt and green Italian seasonings
3. stuffed with Country Sausage and diced dried apples, and seasoned with kosher salt and sage

Seeing that this is the first time we're offering them, I took some home to test. I cooked them in the oven on a cookie sheet at 350 degrees uncovered. I stuck a 155 degree meat thermometer in the middle of the sausage. The thermometer popped right around 45 minutes, and the chops were cooked perfectly, and they taste fantastic. I think my favorite is the Italian.