Richard's Italian Stuffed Pork Chops

I was in the studio on Halloween night working on my metals project for over seven hours. Richard had the day off so he decided to surprise me with a nice supper. He prepared this dish, and I have only been teaching him how to cook for a short while. He based it off a recipe he found but he tweaked it quit a bit. The results were outstanding, I hope you agree.

• Ready In: 1 hr 35 mins
• Serves: 2

Ingredients

• 4  pork chops (thin chops two for each serving)
• 1⁄4 cup  Italian seasoned breadcrumbs
• 1⁄2 lb Italian sausage
• 2  ounces ham (thin sliced deli ham 3 slices)
• 1  cup mozzarella cheese
• 3  garlic cloves (minced)
•  salt and pepper (to taste)
•  cotton string
• 4  tablespoons olive oil
• 1  cup onion (chopped)
• 1⁄4 cup butter
• 1 1⁄2 cups chicken broth
• 1  cup cooking sherry

Directions

1. Preheat to 350°F.
2. Rinse pork chops.
3. Pat dry and place on cutting board and set aside.
4. Cut casing off sausage.
5. In a bowl, mix bread crumbs, chopped ham, mozzarella and sausage into a big meatball.
6. Cut meatball in half.
7. Place one half on two of the pork chops.
8. Place other two pork chops on top like a sandwich.
9. Tie together very tight and push stuffing inside the chops.
10. In a skillet on med high add oil and allow to heat up.
11. Pat chops dry and place in skillet, careful not to let the strings stick.
12. Brown on both sides then set inside a roasting pan.
13. In the pork chop skillet add chicken broth, onions, butter and sherry stir for 6-8 minutes.
14. Pour over stuffed chops cover and bake for 1 hour.
15. Remove string before serving and drizzle with pan sauce.