Preparation time: 20 minutes. Cooking time: 1 hour. Serves: 4. Calories: 579 each.

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 or 2 tsp. dried basil leaves
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 pork chops.

5. Using 2 heavy skillets, heat 1 tablespoons 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.

Good served with: Peas tossed with marjoram and butter, dinner rolls and a green salad.

TIPS: Any extra stuffing can be heated and served alongside the chops. These chops can be baked, covered, in oven at 350 degrees for 1 hour. First brown on top of the stove. Some of the stuffing does squeeze out during cooking. It is delicious so be sure to serve with the chops.

HEALTH NOTE: To lower sodium, use no-salt-added chicken broth.