02Dice the bell peppers and onions. Saute the bell peppers and onions in garlic butter. Set aside to cool.
03Press extra water out of crabmeat and set aside. Combine crab meat, bell pepper and the rest of the ingredients, mix very well, set aside.
04For the sauce:
05Bring whipping cream and half-and-half to a boil. Add the asiago cheese, remove from heat.
06For the seasoning:
07Combine all ingredients in a container with a tight-fitting lid.
08Cut a pocket into the pork chop and stuff it with the pepper jack cheese and crab mix. Season with the blackening seasoning. Cook your pork chop any way you see fit.
09Serve with 5 ounces hot angle hair pasta. Place the bone end of the chop in the angel hair and cover with Asiago sauce.