Stuffed Pork Chops...

Okay, I know I've already blogged once today but I have to share this recipe...well, it's my recipe because I tweaked several others. So..I must thank Kraft Food and Family Spring '09 and Margaret Jefferies from the Rock Hill Treasures and Traditions Cookbook for their recipe's that inspired this creation...yes, creation, but it was successful. :)

3 pork chops (2 inches thick and butterflied)
1 box Chicken Stove Top Stuffing
1/2 cup white cooking wine
1/2 cup chicken stock
1/4 tsp pepper
1/8 tsp ground sage
1/8 tsp ground thyme
1 tsp salt
1 cup sour cream
3 Tbsp. margarine

Make the Stove Top Stuffing according to the box and set aside to fluff.
Mix the salt, pepper, sage, and thyme.
Wash the pork chops and pat dry. Then rub the chops inside and out with the salt mix.
Stuff with the stuffing. Pin with toothpicks.

Preheat the oven at 350F.

Melt 3 Tbsp of margarine in a skillet over medium heat and brown the chops well on both sides.

Pour wine and chicken stock into a shallow baking dish. Add the chops. Cover with foil and bake for 1 hour.

Transfer the chops to dinner plates. Add sour cream to the pork juice/stock/wine mix and whisk. Pour this over the chops.

I served this with Bush's black eyed peas and the remaining stuffing. MMMM...the gravy mix alone was worth it! The gravy flavored the peas and stuffing wonderfully. Enjoy.