Stuffed Pork Chops With Wine Sauce

• 6 double chops with pockets
• 1/4 c. butter
• 3/4 c. onion, chopped
• 1/4 c. celery, chopped
• 1 1/2 c. bread cubes
• 1 tsp. crushed fennel seed
• 1/2 c. parsley, chopped
• 1/4 c. heavy cream
• dry white wine
• 1 tsp. cornstarch (for each c. of liquid for gravy)
• salt and pepper to taste

1. Sprinkle chops inside and out with salt and pepper.
2. In heavy skillet, heat 3 tablespoons butter, add onion and celery.
3. Cook until onion is transparent.
4. Add bread cubes, fennel and parsley. Remove from heat.
5. Add cream to moisten mixture.
6. Stuff chops.
7. In Dutch oven, melt remaining butter.
8. Add chops and brown.
9. Add wine to 1/4 inch depth.
10. Cover and bake 1 hour at 350u0b0.
11. Transfer chops to platter.

chops with, butter, onion, celery, bread cubes, fennel seed, parsley, heavy cream, white wine, cornstarch, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=253928 (may not work)