Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           Cup  olive oil
  2          Teaspoons  minced garlic
  2        Tablespoons  capers -- rinsed
  1                     scallion -- sliced thin
     1/4           Cup  diced red bell pepper
     1/4           Cup  diced green bell pepper
     1/4           Cup  diced yellow bell pepper
     1/2           Cup  diced celery
     1/4           Cup  Kalamata olives -- sliced
     1/4           Cup  stuffed green olives -- sliced
  2        Tablespoons  lemon juice
     1/2           Cup  breadcrumbs
  2        Tablespoons  minced Italian parsley
  1           Teaspoon  minced fresh thyme
  1 1/4      Teaspoons  salt
     1/2      Teaspoon  pepper
                        four 8-ounce thickly cut pork chops
                        Lemon Vinaigrette (recipe follows)
     1/4           Cup  lemon juice
  1           Teaspoon  minced garlic
     1/2      Teaspoon  minced fresh oregano
     1/2      Teaspoon  minced fresh rosemary
  1           Teaspoon  grated lemon rind
     1/2      Teaspoon  salt
     1/2      Teaspoon  pepper
     1/4      Teaspoon  sugar
     1/2           Cup  plus 2 tablespoons olive oil
                        freshly grated Parmigiano Reggiano as an
                        accompaniment

Preparation:

In a skillet heat 2 tablespoons oil over moderately high heat until hot. Add garlic and capers and sauté until beginning to color. Add scallion, bell peppers, celery, and olives and sauté until slightly soft. Add lemon juice and sauté for 1 minute. Sprinkle breadcrumbs over top and toss well. Add parsley, thyme, salt, and pepper and toss well. Spread mixture on a baking sheet and fluff with a fork. Let cool and refrigerate. Preheat a grill until hot. Put pork chops on cutting board and slice a "pocket" through the center of each all the way to the bone. Brush inside and out with the remaining 2 tablespoons oil. Grill pork chops "pocket" side down, spreading the pocket open, until seared. Grill outer sides of chops, rotating a half turn after several minutes to create a grill mark pattern. While chops are grilling, toss stuffing in a skillet over moderately low heat until warm. Preheat the oven to 400°ree;F. Put chops in an baking dish and fill each "pocket" with stuffing. Do not overstuff or you will lose the airy quality. Bake for 10 to 15 minutes, or until done. Serve with the vinaigrette and cheese. (Lemon Vinaigrette) In a jar combine all ingredients and shake well. If refrigerated, bring to room temperature before serving.

Nutritional Information:

182 Calories (kcal); 18g Total Fat; (83% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 1222mg Sodium