I don't know about you, but I'm as stuffed as a Thanksgiving turkey. What a meal! Just the thought of those wonderfully delicious casseroles and rice and pies and cakes and vegetables and ... well, you know the feeling, too.

So I saunter over to the fridge -- casually, so nobody notices -- and I slip open the door, sneak my hand inside and immediately ram into the turkey bowl. I like turkey, really I do. But enough is enough! Turkey, leftover turkey, turkey sandwich, turkey hash, turkey soup, turkey stew, turkey pot pie, turkey barbecue, turkey and grits.

Here's a quick alternative to all that turkey. It's only for one meal, so you can go right back to turkey for supper.

Easy stuffed pork chops

1 center cut pork chop (at least 1/4-inch thick) for each person

1 slice of medium sharp cheddar cheese, cut 1/8-inch thick for each chop

1 package of Shake 'n Bake pork coating

1 box of Stove Top corn bread dressing

1 small jar of Ragu alfredo sauce (optional)

Prepare the dressing according to box directions. While it is resting, covered for five minutes, cut a pocket in each pork chop, and lay the piece of cheese inside the pocket. Fold the chop back together, and coat with Shake 'n Bake.

Place the chops on a foil lined pan, and add 1 tablespoon of dressing into each pocket. Bake at 350 degrees for 30 to 45 minutes, or until the chops are done. Some of the cheese may have spilled out during cooking. Use a spoon to scoop the cheese back into the pocket or on top of the chop.

Serve with a scoop of dressing and some alfredo sauce on top.

T&D Correspondent Sherryl M. Peters can be reached by e-mail at boykinbaby@surrealestate.com. Discuss this and other stories online at TheTandD.com.

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