Stuffed Pork Chops

Woman's World 5/9/00. Pan frying and a pocket of onion-and-raising stuffing make these chops - draped in a hearty sauce - mouthwatering!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 1  tablespoon olive oil
• 1  large onion, chopped, about 1 cup
• 2  garlic cloves, minced
• 1⁄2 cup  chopped fresh parsley
• 1⁄4 cup dark raisin
• 1⁄4 cup golden raisin
• 3  tablespoons  Italian style breadcrumbs
• 3  tablespoons chicken broth
• 1  cup chicken broth
• 1 1⁄4 teaspoons salt, divided
• 3⁄4 teaspoon pepper, divided
• 4  pork loin chops, about 1-inch thick, about 2-1/4 to 2-1/2 lbs
• 2  teaspoons cornstarch
• 1  cup red wine

Directions

1. Preheat oven to 400 degrees.
2. In large nonstick skillet heat 2 t. oil over medium-high heat. Add onion and garlic; cook, 6-7 minutes.
3. Meanwhile, combine parsley, raisins, bread crumbs, 3 T. broth, 1/4 t. salt, and 1/4 t. pepper. Stir in onion mixture; set aside.
4. With sharp knife cut horizontal pocket 2-1/2 inches wide in each chop through to bone. Sprinkle chops with 1/2 t. salt and 1/4 t. pepper.
5. Divide stuffing mixture among pockets.
6. In skillet heat remaining oil over high heat. Add chops; cook until browned. Transfer to baking pan.
7. Bake until pork is no longer pink near bone, about 10 minutes.
8. combine cornstarch with 1 T. broth; set aside.
9. In same skillet over medium-high heat bring wine and remaining broth to a boil, scraping up any browned bits. Reduce heat to low; simmer until mixture beings to thicken. Add cornstarch mixture and remaining salt and pepper; cook until thickened, about 1 minute. Remove from heat; serve over chops.