Ingredients
4 bone-in pork loin chops (8 ounces each)2 cups cooked stuffing1/4 teaspoon pepper1 tablespoon canola oil2 garlic cloves, minced1/4 teaspoon dried thyme1/2 cup white wine or chicken broth2 tablespoons all-purpose flour3/4 cup chicken broth
Preparation
Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper.
In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm.
In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove toothpicks from pork chops; serve chops with gravy.
