Pepper Jack Stuffed Pork Chops

So I have a thought, let's put some cheese in a pork chop.

Here's what you'll need
2-4 pork chops, thick ones without the bone
Shredded pepper jack cheese
Cajun seasoning (your choice)
Sliced apple (optional)
Tin foil
Olive oil for you to drizzle

First, preheat your oven to 400.
Then, you need to cut a pocket into your chop. Take a knife and push it about 2/3 of the way into the side of the chop like this.

Be careful not to cut your hand as you move the knife all the way across the one side of the chop. Also, don't let the knife go all the way through.
Here's a sliced one.

 Now take a handful of cheese and shove it in each chop.

You can shove as much in as you want. I like to put so much that it's hard to press the edges down to close the chop.

Now place the chop on a piece of tin foil that's big enough to close it into a little pouch. Then cover with Cajun seasoning. I use some stuff my parents brought me back from New Orleans and it's amazing.

We just went to the apple orchard so I thought hey, let's put a few slices of apple on the pork because they bake beautifully.
Does this look like Kermit the frog to anyone else?

 Close up your pockets and back for 30 minutes.

Ta da! The salty kick of the Cajun spice matches the pepper jack in an equal battle of deliciousness.
I chose to serve this with some sautéed veggies.