4 thick pork chops, 1 1/2 inches thick with pocket for stuffing
1/4 c. minced onion
1/2 c. raw long-grained rice
1 c. chicken broth
1/2 c. Parmesan cheese
1/2 c. Ricotta or Mozzarella cheese
4 tbsp. chopped fresh basil
1 clove garlic, minced
1/4 c. crumbled Gorgonzola or blue cheese
2 tbsp. olive oil
2 tbsp. butter

1. Trim any excess fat from pork chops. Cut pocket as deep as possible.

2. Saute onion in a skillet in oil until transparent. Stir in rice, cook a few minutes until lightly browned.

3. Add broth. Cook 20 minutes. Uncover, cook a few more minutes, fluffing with a fork to dry.

4. Stir in Parmesan cheese, Mozzarella cheese, basil, garlic and Gorgonzola cheese. Stuff with pork chops.

5. Using 2 heavy skillets, heat 1 tablespoon oil and 1 tablespoon butter in each. Brown chops on each side over medium-high heat.

6. Cover. Lower heat. Cook for about 1 hour. Turn halfway through the cooking time. Check meat for doneness. Season with salt and pepper.