Pesto-Stuffed Pork Chops

• 4 thick pork chops (1 1/2-2 inches)
• 4 tablespoons croutons, slightly crushed
• 3/4 cup pesto sauce
• 1/3 cup sun-dried tomato, chopped (not in oil)
• 1/2 cup dry white wine
• 2 -3 dashes Tabasco sauce (optional)

1. Cut deep pockets in one side of chops.
2. Mix croutons, pesto sauce, tomatoes and Tabasco, if using. Stuff pork chops.
3. Stand pork chops on end; uncut side down, so that stuffing is at the top.
4. Pour white wine around chops.
5. Cover tightly with foil and bake at 350 F; for 40 minutes.
6. Uncover and continue baking about 15-20 minutes until slightly browned.
7. Remove chops to heated plates.
8. Stir in about 1/3 cup additional wine or water and 2 teaspoon cornstarch to sauce.
9. Whisk until thoroughly blended.
10. Serve sauce by drizzling around chops.

pork chops, croutons, pesto sauce, tomato, white wine, tabasco sauce

Taken from www.food.com/recipe/pesto-stuffed-pork-chops-126317 (may not work)