I have always liked stuffed pork chops -- an easy way to make an ordinary dish pretty special. Problem with a low-carb way of eating is just what do you stuff them with? I've been thinking about that for a while.
Actually early on I had in my mind what the stuffing was going to be, it just took me a while to formulate a plan and give it a try.
Brussels Sprouts are high on the *like* list at my house. My kids have always loved them and not only are they low-carb, they are also classified as a SUPERFOOD!
The stuffing is a simple saute of browned bacon (a must with Brussels Sprouts), shallot and shredded Brussels Sprouts.
Using thick-cut pork loin chops (these are ones I cut from a discounted roast). With a sharp knife, slit a opening in the side and using your fingers, open it up to make a good sized pocket in each chop.
Divide the stuffing mixture evenly between the chops. Stuff.
Prepare the rest of your sprouts by dividing in half.
In 1 Tbsp olive oil in ovenproof skillet (My grandma's cast iron one is PERFECT for this job), brown stuffed chops on both sides.
Set chops upright and arrange sprout halves around the chops. 
Season with olive oil, salt, pepper and red pepper flakes to taste.
Roast in a 375°F oven for 40-50 minutes, stirring the sprouts occasionally.
This turned out very yummy! I served it to my favorite recipe tester and he seemed to really enjoy AND my Foodie son popped in while we were having dinner and had a taste declaring it GOOD :)
Stuffed Pork Chops
4 Thick-Cut Pork Loin Chops
1-1/2lbs Brussels Sprouts
2 thick slices bacon, chopped
1 shallot, thin sliced
olive oil
salt and pepper
red pepper flakes
Brown the chopped bacon pieces in a large ovenproof skillet. Add 2 cups shredded Brussels Sprouts and sliced shallot and lightly saute just until wilted. Prepare chops by using a sharp knife to slit a opening in the side and using your fingers, open it up to make a good sized pocket in each chop. Divide the stuffing mixture evening between the chops. Stuff and set aside. In 1 Tbsp olive oil in ovenproof skillet, brown stuffed chops on both sides seasoning well with salt and pepper. Set chops upright in skillet and arrange sprout halves around the chops. Season Brussels Sprouts with olive oil, salt, pepper and red pepper flakes to taste. Roast in a 375°F oven for 40-50 minutes, stirring the sprouts occasionally. Serves 4.
Each serving contains 472 calories, 15.73g carbs, 6.5g fiber = 9.14g net carbs