Just a sharp filtet knife and then cut a pocket in thru the rind side. I used a regular herb flavored stovetop stuffing, filled the pocket, and pressed it just flat enough to brown well in the pan. I normally like them to be 1 1/4" thick for this, but these were only 3/4-1" so only had to bake 25 minutes to get to 150 degrees. The left-over dressing is just scattered around each chop to soak up the juices and gravy.