Pecan-Stuffed Pork Chops
|Coarsely chopped pecans||3⁄4 Cup (12 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Dried rosemary||1⁄4 Teaspoon|
|Whole wheat bread slices||2|
|Chicken broth||2 Tablespoon|
|Pork loin chops||2 1⁄2 Pound|
For pecan stuffing, in a medium skillet cook pecans, onions, and green pepper in margarine till onions are tender; stir in rosemary and pepper.
Cook 1 minute more.
Stir in bread cubes; toss with enough chicken broth just to moisten.
Trim fat from chops.
Cut a pocket in each chop by cutting from fat side almost to bone.
Spoon about 1/4 cup of the stuffing into each pork chop.
Secure pockets with wooden toothpicks.
Place chops in center of the cooking grill.
Grill 20 minutes.
Turn and grill 20 to 25 minutes more or till no pink remains.
Remove toothpicks before serving.