1 pound pork chops
1 cup shredded Cheddar cheese
1 (8 ounce) can diced green chile peppers
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 cup shredded Monterey Jack cheese
1 (1 ounce) square unsalted butter, melted
2 eggs, beaten
1/4 teaspoon dried minced onion
1/4 teaspoon dried oregano
1 teaspoon dried basil
1 dash hot pepper sauce
Place pork chops in a large resealable plastic bag. Place chops in bag with onion, green chile peppers, cream cheese, sour cream, Monterey Jack cheese and butter. Seal bag and shake mixture with fork. Allow to marinate for at least 30 minutes to marinate.
Preheat oven to 375 degrees F (190 degrees C).
Roast chops for about 20 minutes per side, until the chops are completely cooked through. In a medium bowl, beat eggs, one at a time, until frothy. Spoon the egg mixture into the bag with the chops.
Place chops on a large baking sheet and brush with egg mixture. Arrange chops on waxed paper and bake in preheated oven for about 50 minutes in the preheated oven.
Preheat oven to 350 degrees F (175 degrees C).
Remove chops from oven and sprinkle with Monterey Jack cheese. Place chops on a medium baking sheet and brush with egg mixture. Bake 15 minutes per side, or until the chops are cooked through and the cheese is bubbly.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Remove chops from oven and sprinkle with Monterey Jack cheese. Place chops in oven for about 5 minutes per side. Rotate chops and top with Monterey Jack cheese. Bake 15 minutes per side, or until the chops are golden brown and the cheese is bubbly.