Recipe: Grilled Stuffed Pork Loin Chops

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 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

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.

Nutrition information per serving:

Calories347Fat13 gSodium993 mg

Carbohydrates19 gSaturated fat5 gProtein37 gCholesterol82 mgDietary fiber1 g

CELERY SALAD

Serves 4.

• 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

• Chopped walnuts or pecans

Directions

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