Cheese chop filled with cream cheese

Prepare the cream cheese with a fork and mix the parsley and pepper to taste. Use a sharp knife to cut the pork chops along the sides to create a bag. Fill the chops with the cream cheese mixture and finish with the cocktail sticks. Keep the filled pork chops covered in the refrigerator, but allow to reach room temperature in time.

Dab the excess marinade with kitchen paper from the pork chops and grill them on a greased griddle over medium hot fire in 8-10 minutes nicely browned and done; turn the pork chops halfway.