GRILLED STUFFED PORK LOIN CHOPS

Serves 4.

Note: Adapted from "Grill it! Secrets to Delicious Flame-Kissed Food" by Better Homes and Gardens (Wiley, $24.95).

• 4 boneless pork loin chops about 3/4- to 1-in. thick

• 1/2 c. blue or feta cheese

• 1/4 c. dried cranberries, blueberries, cherries or raisins

• 1 tbsp. fresh oregano or 1 tsp. crumbled dry oregano

• 2 tsp. fresh rosemary or 1/2 tsp. dried

• 2 garlic cloves, minced

• 1/4 tsp. crushed red pepper

• 1/4 tsp. salt and 1/8 tsp. black pepper, plus more to taste

• 1 tbsp. olive oil

•1/2 c. bottled cherry or raspberry-chipotle barbecue sauce or favorite barbecue sauce

Directions

Preheat or prepare the grill for medium heat.

Make a horizontal slit on the side of each pork chop, cutting in to make a deep pocket, but do not cut all the way through. In a small bowl combine the cheese, cranberries, oregano, rosemary, garlic, crushed red pepper, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Evenly divide the stuffing mixture and place in the pocket of each pork chop. Press down slightly on the pork chop so it's an even thickness.

Brush both sides of the chops with oil and season with salt and pepper to taste.

Grill on one side about 4 minutes, depending on the thickness. Turn over, brush the top with barbecue sauce and continue grilling on the second side, another 4 to 5 minutes or until the internal temperature reaches 145 degrees. The timing will depend on the thickness of the pork chops.

Remove from the grill and place the chops on a plate. Cover with foil and let rest 5 to 10 minutes before serving.

Nutrition information per serving:

Calories 347 Fat 13 g Sodium 993 mg

Carbohydrates 19 g Saturated fat 5 g Protein 37 g Cholesterol 82 mg Dietary fiber 1 g

 

CELERY SALAD

Serves 4.

Note: Adapted from EveryDay with Rachael Ray magazine.

• 2 tbsp. cider vinegar

• 2 tsp. Dijon mustard

• Salt and pepper to taste

• 1/4 c. olive oil

• 6 to 8 celery ribs, with leaves

• 1/2 c. crumbled blue cheese

• Chopped walnuts or pecans

Directions

To make dressing: Whisk together cider vinegar, Dijon mustard, salt and pepper to taste and olive oil.

Thinly slice celery, with leaves, ¼-inch thick and place in a bowl. Add blue cheese and nuts. Drizzle the dressing over the salad and toss to coat.