4 (8-10 ounces) pork chops, cut 1 1/2-inches thick salt and pepper to taste
1 recipe Stuffing, either Vegetarian on page 118 or Sausage on page 119
2 tablespoons olive oil
2 cups Chicken Stock
2 garlic gloves, sliced
1 1/4 teaspoons cornstarch
1/2 teaspoon chopped fresh parsley
Preheat the oven to 475 F.
Cut a pocket along one side of the pork chops and salt and pepper the inside of the pocket. Fill the pocket with the stuffing of your choice. Salt and pepper both sides of the chops.
Pour the olive oil into a nonstick saute 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 3/4 cups of the chicken stock and the garlic and bring to a boil over high heat, 2 minutes. Add the chops, cover and place in the preheated oven for 12 minutes.
Mix the remaining 1/4 cup stock with the cornstarch.
When the chops are cooked, place them on a serving dish and cover with a tent of aluminum foil to keep them warm. (Be careful when removing the pan from the oven - the pand handle will be very hot!)
Bring the stock remaining in the pan to a boil. Add the parsley, 1/4 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.
Transfer the chops back to the seving dish, top with the sauce and serve with Garlic Mashed Potatoes (see page 112) and Sweet and Sour Pearl Onions (see page 107)
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.