In this updated take on bacon-wrapped pork chops, prosciutto—an unsmoked Italian-style ham—replaces the bacon and holds in a creamy Gorgonzola filling. If you can’t find prosciutto, substitute thin slices of deli ham or bacon. Pair the chops with Balsamic Greens with Plums (recipe follows).

3 teaspoons olive oil, divided
1/2 cup chopped red onion
2 teaspoons minced fresh rosemary
1/4 cup crumbled Gorgonzola cheese
2 (5- to 6-oz.) boneless pork loin chops (1 inch thick)
4 thin slices prosciutto

1. Heat 1 1/2 teaspoons of the oil in medium nonstick skillet over medium-high heat until hot. Cook and stir onion and rosemary 6 minutes or until onion is soft. Remove onion mixture; cool. Stir in cheese.

2. With small knife, make horizontal slit in each pork chop to create pocket, being careful not to cut all the way through. Fill with blue cheese mixture. Wrap 2 prosciutto slices around each chop to cover chop and opening of pocket; secure with toothpicks.

3. Heat remaining 1 1/2 teaspoons oil in same skillet over medium heat until hot. Cook pork 8 to 10 minutes or until pale pink in center, turning once. Remove toothpicks before serving.

2 servings

PER SERVING: 380 calories, 23.5 g total fat (8 g saturated fat), 36 g protein, 4.5 g carbohydrate, 105 mg cholesterol, 370 mg sodium, 1 g fiber

Balsamic Greens with Plums 

1 tablespoon balsamic vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
4 cups mixed salad greens
2 ripe plums, cut into thin wedges

Whisk vinegar and mustard in small bowl; whisk in oil. Combine greens and plums in large bowl. Toss with enough dressing to lightly coat greens; pass remaining dressing.