Thick Cut Gorgonzola Pork Chops with Fennel and Vidalia Onions

4 thick cut pork chops
Pinch of Rosemary, basil and salt
1/2 lemon
1/4 cup gorgonzola cheese1
bulb fennel
1 vidalia onion
1 Tbs olive oil
4 toothpicks
fresh parley garnish

Chop vidalia onion, slice fennel and saute in olive oil. Cut pocket in chops, insert gorgonzola and squeeze lemon over chops and seal with toothpick.Cook chops with herbs, cover with fennel and onion and garnish.

- From Chef Richard Dollarhide