4 (8 to 10 ounce) pork chops, cut 1 ? inches thick
Salt and pepper to taste
1 recipe sausage stuffing (see link)
2 tablespoons olive oil
2 cups canned chicken broth or homemade chicken stock (see link)
2 garlic cloves, sliced
1 � teaspoons cornstarch
? teaspoon chopped fresh parsley


1. Preheat oven to 475 degrees F. Cut a pocket along one side of each pork chop and salt and pepper the inside of the pocket. Fill the pockets with the stuffing. Salt and pepper both sides of the chops.
2. Pour the olive oil into a nonstick saut� pan with an ovenproof handle and cook over high heat until the oil is sizzling. Add the stuffed chops and cook 2 minutes per side until well browned. Remove the chops to a serving dish. Discard the fat from the pan, add 1 � cups chicken stock and the garlic and bring to a boil over high heat, 2 minutes. Add chops, cover and place in the oven for 12 minutes.
3. Mix the remaining � cup stock with the cornstarch.
4. When the chops are cooked, place them on a serving dish and cover with a tent of aluminum foil to keep them warm.
5. Bring the stock remaining in the pan to a boil. Add the parsley, � teaspoon salt, 1/8 teaspoon pepper and the cornstarch mixture, stirring constantly until the sauce thickens, about 2 minutes. Return the chops and their accumulated juices to the pan and reheat for 3 minutes over medium heat.

The cooking times given are for a slightly pink pork chop that is very tender. Increase the cooking time if you want yours well done. Serve with Nick Stellino's garlic mashed potatoes (see link) and sweet and sour pearl onions .

Stuffed Pork Chops
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