4 (6- to 8-oz.) boneless pork chops (1 inch thick)
4 slices fontina cheese (1/4 inch thick), about the size of pork chops
8 oil-packed sun-dried tomatoes, drained
2 tablespoons olive oil
2 teaspoons chopped fresh sage
1/2 teaspoon coarse salt
1/2 teaspoon pepper
1. With small knife, slice pork chops almost in half, being careful not to cut all the way through. Open like book. Place 1 slice cheese and 2 tomatoes on bottom half of each chop; fold top over. Secure with toothpicks.
2. Heat grill. Brush pork chops with oil. Combine sage, salt and pepper; sprinkle on both sides of pork chops. Brush with oil.
3. Grill pork, covered, over medium-high heat or coals 8 to 10 minutes or until slightly pink in center, turning once. Remove pork; cover loosely with foil. Let stand 5 minutes; remove toothpicks before serving.
PER SERVING: 465 calories, 30 g total fat (11 g saturated fat), 44 g protein, 3.5 g carbohydrate, 135 mg cholesterol, 515 mg sodium, 1 g fiber