• 3/4 tsp. unsalted butter
• 1-1/4 onions, diced
• 1-1/4 celery stalks, diced
• 1-1/3 cups chicken stock
• 2-3/4 slices day old bread, cut into 1/4 inch cubes
• 2 Tbs. plus 2 tsp. parsley, chopped
• 1/4 tsp. basil
• 4 boneless pork loin chops, butterflied, 2 inch thick

Preheat oven to 300°F. Melt butter in a heavy nonstick skillet over medium heat. Sauté onions and celery until transparent and soft. Add stock, reduce heat to low and simmer gently to reduce by half. Stir in bread cubes, parsley and basil. Season with salt and pepper to taste. Remove from heat and let cool. Portion stuffing onto half of each chop and fold over stuffing. Bake 1 hour.

Per serving: calories 222, fat 7.6g, 30% calories from fat, cholesterol 54mg, protein 22.8g, carbohydrates 16.9g, fiber 1.0g, sugar 4.0g, sodium 468mg, diet points 5.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.0, Bread: 0.7, Lean meat: 0.2, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 2.5

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The recommended wines are: Merlot, Chablis, or White Zinfandel.