Pork Chops With Rye-Bread Stuffing

• 6 bone-in, 1-inch-thick loin chops
• 3 tablespoons butter
• 1 medium onion, finely chopped
• 1 large clove garlic, minced
• 3 1/2 cups soft rye-bread crumbs (a mix of large and small pieces, without caraway seeds)
• 1/2 teaspoon caraway seeds
• 3 tablespoons finely chopped parsley
• Salt and pepper
• 1 large egg, lightly beaten with 3 tablespoons water
• 1 tablespoon flour
• 3/4 cup chicken broth

1. Have a butcher cut a generous pocket in each chop or a slit to butterfly the chops for stuffing.
2. Preheat the oven to 350 degrees.
3. In a saute pan, melt 2 tablespoons butter over medium heat.
4. Add the onion and garlic and cook until softened, about 5 minutes.
5. Scrape into a large bowl and add the bread crumbs, caraway seeds, parsley, teaspoon salt and 1/4 teaspoon black pepper.
6. Add the beaten egg and mix with a fork until blended.
7. Fill the chops with the stuffing, then seal the pockets with toothpicks.
8. Season on all sides with salt and pepper.
9. Arrange in a braising pan or other shallow baking dish fitted with a lid.
10. Bake, covered, until a thermometer inserted into the thickest part of the meat, not the stuffing, reaches 155 degrees, 40 to 45 minutes.
11. Remove the lid and place the pan under the broiler just until the chops are browned and the temperature in the thickest part of the meat is 160 degrees, 3 to 5 minutes.
12. Transfer to a serving platter and keep warm.
13. Set the braising pan on the stove over medium heat and reduce the pan juices to a thick glaze.
14. Add the remaining tablespoon butter.
15. Stir in the flour and cook for 1 minute.
16. Add the broth and simmer, scraping up the pan drippings, until thick enough to coat the back of a spoon; strain.
17. Season to taste.
18. Serve the pork chops with the sauce.

loin chops, butter, onion, clove garlic, soft ryebread, caraway seeds, parsley, salt, egg, flour, chicken broth

Taken from cooking.nytimes.com/recipes/11894 (may not work)