1 teaspoon of butter
1/4 cup of pine nuts
1 clove garlic, minced
1 medium red pepper, seeded and finely chopped
1/2 teaspoon of grated lemon peel
1 1/2 tablespoons of green onion, minced
1 1/2 tablespoons of parsley, minced
1/8 teaspoon of oregano
1/8 teaspoon of salt
1/8 teaspoon of pepper



Sauté nuts, garlic and red pepper in butter until nuts are golden. Remove from heat, stir in remaining ingredients. Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops. Two tablespoons equals one serving.