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1
Wash green onions and mushrooms; thinly slice green onions and chop mushrooms.
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2
Heat 1/2 ounce (1 tablespoon) of the chicken stock in medium skillet over medium heat.
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3
Add green onions and cook for one minute; stir in mushrooms, oregano, salt and pepper.
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4
Cook and stir for an additional 2 to 3 minutes or until mushrooms are tender.
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5
Remove from heat.
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6
Make a pocket in pork chop by cutting from fat side almost to, but not through, the opposite side.
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7
Spoon stuffing into pocket in chop.
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8
Secure with wooden toothpick if necessary.
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9
Grill pork chop on the rack of grill over medium coals (uncovered) for 12 to 15 minutes or until done and juices run clear, turning once.
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10
Alternatively, pork chop may be broiled in oven, if desired.
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11
Remove toothpick before serving.
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12
While pork chop is cooking, prepare sweet potato and broccoli.
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13
Pierce sweet potato half several times with a fork and wrap in a paper towel; microwave on high 2 to 3 minutes, or until tender.
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14
For broccoli, steam in microwave or on stove top in remaining 1/2 ounce (1 tablespoon) of chicken stock and 1 tablespoon of water until crisp-tender.
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15
Serve pork chop, sweet potato, and broccoli with a whole wheat roll and margarine.
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16
Enjoy fresh (washed) or frozen (thawed) raspberries topped with yogurt and almonds for dessert.
