Skillet browned pork chops with herb seasoned stuffing, baked to perfection.

• 4 pork loin chops (1-1/4 inches thick)

• 2 TBSN chopped onion

• 2 TBSN butter, divided

• 3/4 cup dry bread crumbs

• 2/3 cup chicken broth, divided

• 1 teaspoon dried parsley flakes

• 1/2 teaspoon salt

• 1/2 teaspoon paprika

• 1/2 teaspoon sage

• 1/4 teaspoon pepper

• 1/4 teaspoon dried thyme

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Medium skillet, mixing spoon, measuring spoons, aluminum foil, measuring cups, sharp carving knife, cooking string or toothpicks, 11x7-in. baking dish Prep: 10 minutes prep Cook: 60 minutes Ready: 70 minutes Serves: 4

1. In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft.

2. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well.

3. Cut a pocket in each pork chop by slicing from the fat side almost to the bone.

4. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks.

5. Melt remaining butter in a skillet over medium heat.

6. Brown the chops on both sides.

7. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops.

8. Cover and bake at 350° for 40-50 minutes or until juices run clear.

9. Remove string or toothpicks before serving.

477 calories, 22g fat (11g saturated fat), 117mg cholesterol, 1436mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 36g protein.

Pork chops deliver iron, potassium and other essential nutrients, while being about as lean as chicken. High in Protein, pork chops have 24 grams of protein in a 3-ounce portion. A 3-ounce portion of a broiled pork chop has 137 calories. Each 3-ounce portion of broiled pork chop has 1.9 milligrams of zinc

Unoaked or subtly oaked Chardonnay or Pinot Noir should work too as would a dry Alsace Riesling or Pinot Gris or a Vouvray.

More varieties coming soon!