Heat an outdoor grill.

Mix cream cheese, jalapeno pepper and shredded cheese together in a bowl and mix well. Set aside.

Cut a large, deep slit into the side of a pork chop. Cut almost all the way through, creating a large deep pocket. Spread half of the mixture into the pork chop, making sure you press it well into the pocket of the meat. Squeeze the cut end together before wiping away the excess cheese mixture. Repeat for the second pork chop. Season with salt and pepper.

Grill over medium high heat for 10-15 minutes, flipping once, halfway through cooking.

Serve with rice and a salad.

Alternately you can cook these in the oven. Grease a baking dish with cooking spray and place pork chops into the dish. Bake, uncovered, for 40-50 minutes at 400 degrees.