• 1/4 cup walnuts, coarsely chopped
• 1/4 lb. blue cheese
• 4 boneless pork loin chops, 1 inch thick
• toothpick
• 1 Tbs. lemon pepper
• 2 tsp. vegetable oil
• 2 Tbs. parsley, snipped

Combine walnuts and blue cheese in a bowl. Cut a pocket in the side of each chop, without cutting all the way through. Stuff pockets with walnut mixture and secure closed with toothpicks. Coat both sides of chops with lemon pepper. Heat oil in a heavy nonstick skillet over medium-high heat. Brown chops quickly on both sides. Lower heat to medium and cook a total of 15 minutes. Remove toothpicks before serving garnished with parsley.

Per serving: calories 287, fat 19.3g, 61% calories from fat, cholesterol 74mg, protein 25.5g, carbohydrates 2.5g, fiber 0.5g, sugar 1.0g, sodium 602mg, diet points 7.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.1, Lean meat: 1.0, Fat: 3.0, Sugar: 0.0, Very lean meat protein: 2.5

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The recommended wines are: White Zinfandel, Merlot, or Sauvignon Blanc.