Serves: 4
Total Calories: 405

STUFFING
1 teaspoon dried marjoram leaves
1 teaspoon freeze-dried chopped chives
1 teaspoon dried basil leaves
2 cups herb- seasoned stuffing mix
1/3 cup finely chopped onion
1/2 cup hot water
1/4 cup margarine or butter, melted
PORK CHOPS
4 boneless pork loin chops, (1 inch thick)

1. GRILL DIRECTIONS: Heat grill. In medium bowl, combine marjoram, chives and basil mix well. Reserve 2 teaspoons herb mixture set aside. To remaining herb mixture, add stuffing mix, onion, water and margarine mix well.

2. Cut deep horizontal pocket in one side of each pork chop. Stuff each chop with about 1/2 cup stuffing mixture press firmly. Sprinkle reserved herb mixture on both sides of each chop.

3. When ready to grill, place chops on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 15 to 20 minutes or until pork is no longer pink in center, turning once.

TIP: To broil pork chops, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once.

See Cook's Note: Tips for Grilling Chops and Cook's Note: Tips for Broiling Chops

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 460 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 6 g 30% * Cholesterol: 100 mg 33% * Sodium: 600 mg 25% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 38 g * Vitamin A: 10% * Vitamin C: 2% * Calcium: 6% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 4 1/2 Lean Meat, 2 Fat or 1 1/2 Carbohydrate, 4 1/2 Lean Meat, 2 Fat

Nutritional Facts:

Serves: 4
Total Calories: 405
Calories from Fat: 200

More Recipes from the Cook'n with Pillsbury Cookbook:
Apricot-Glazed Lamb Chops
Au Gratin Potatoes and Ham
Autumn Pork Roast Dinner
Baked Ham
Baked Ham with Orange-Mustard Glaze
Baked Ribs and Sauerkraut
Beer and Bratwurst
Braised Pork Chops with Cream Gravy
Breaded Pork Chops
Broiled Lamb Chops
Broiled Lamb Chops with Mint Sauce
Brown Sugar Glaze for Ham
Butterflied Leg of Lamb with Rosemary and Thyme
Caribbean Jerk Marinade
Caribbean Pork Tenderloins
Chinese Barbecued Ribs
Chinese Sweet-and-Sour Pork
Chunky Skillet Sausage Stew
Citrus-Ginger Marinade
Cook's Note: Buying Lamb
Cook's Note: Carving a Pork Loin Roast
Cook's Note: Carving a Whole Ham or Leg of Lamb
Cook's Note: Glazes for Lamb Roasts
Cook's Note: No More Overcooked Pork
Cook's Note: Tips for Broiling Chops
Cook's Note: Tips for Grilling Chops
Cook's Note: Tips for Roasting Pork or Lamb
Cook's Note: Tips for Stir-frying Pork or Lamb
Country Breaded Pork Chops
Cranberry-Glazed Ham Loaf
Creamy Mustard Sauce
Crown Roast of Pork
Deluxe Barbecue Sauce
Fennel-Garlic Pork Roast
Fusilli with Fiery Tomato Sauce and Sausage
Glazed Apples and Canadian Bacon
Golden Pork Chow Mein
Grilled Ham Slice with Pineapple Salsa
Grilled Stuffed Pork Chops
Honey-Mustard Pork Tenderloin
Honey-Mustard Rib Glaze
Hot Ham and Swiss on Rye
Jelly Glaze for Lamb
Lamb Kabobs with Couscous
Lamb Patties
Lamb Pita Burgers
Lamb Roast
Lamb Simmered with Tomatoes and Onion
Lamb and Asparagus Stir-Fry
Lime-Marinated Pork with Citrus Salsa
Maple-Glazed Pork Chops
Maple-Mustard Country-Style Ribs
Mu Shu Pork
Pasta Carbonara
Peppered Pork Pitas with Garlic Sauce
Petite Rack of Lamb
Pineapple Glaze for Ham
Pork Chop Dinner with Bacon and Cider Gravy
Pork Cutlets with Southwestern Sauce
Pork Loin Chops with Fresh Tomato Relish
Pork Roast
Pork Roast and Vegetables with Brown Gravy
Red Wine and Oregano Marinade
Roast Pork with Garlic Pepper Crust
Rosemary Roasted Pork Tenderloin
Savory Grilled Pork Chops with Fruit Salsa
Shredded Pork Tacos
Slow-Cooked Barbecued Pork on Buns
Southern-Style Barbecued Ribs
Spareribs on the Grill
Spice-Rubbed Pork Chops
Spicy Raisin Sauce
Spinach and Sausage Phyllo Bake
Stuffed Apple-Glazed Pork Chops
Timetable for Roasting Fresh Pork
Timetable for Roasting Lamb
Timetable for Roasting Smoked Pork
Twenty-Minute Cassoulet
Very Berry Picnic Ham
Wine Marinade for Pork Roast