Mediterranean Lamb Chops

• 1/2 lb. lean ground pork
• 1 onion, finely chopped
• 1 cup fresh whole wheat bread crumbs
• 1/2 cup finely chopped fresh mushrooms
• 5 Tbsp. GREY POUPON Country Dijon Mustard, divided
• 2 Tbsp. chopped fresh parsley
• 1/4 tsp. dried thyme leaves
• 1/8 tsp. dried rosemary leaves
• 12 lamb loin chops (1-3/4 lb.), 1 inch thick
• 1/4 cup KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing
• 2 Tbsp. dry white wine
• 1/4 tsp. ground black pepper

1. Cook pork and onions in large skillet on medium-high heat 5 to 7 min.
2. or until pork is done, stirring frequently.
3. Remove from heat.
4. Stir in bread crumbs, mushrooms, 1/4 cup (4 Tbsp.)
5. mustard, parsley, thyme and rosemary until blended.
6. Heat broiler.
7. Cut pocket in each chop by carefully making horizontal cut in thickest side of chop, being careful to not cut all the way through to opposite side of chop.
8. Fill with pork mixture.
9. Press cut sides of each pocket together to seal.
10. Place on broiler pan sprayed with cooking spray.
11. Mix dressing, wine, pepper and remaining mustard until blended; brush half onto chops.
12. Broil, 4 inches from heat, 10 to 12 min.
13. or until medium doneness (160F), turning after 6 min.
14. and brushing with remaining dressing mixture.

lean ground pork, onion, whole wheat bread crumbs, fresh mushrooms, poupon, parsley, thyme, rosemary, loin chops, kraft lite balsamic roasted garlic, white wine, ground black pepper

Taken from www.kraftrecipes.com/recipes/mediterranean-lamb-chops-186561.aspx (may not work)