Joe Major's Stuffed Pork Chops

• 4 1 1/4- to 1 1/2-inch-thick center-cut loin chops, bone in
• 1 pound finely ground pork (preferably Boston Butt shoulder -- the fattier the better)
• 4 cloves garlic, finely chopped
• 1 bunch green onions, thinly sliced
• 1 egg white
• Salt
• Coarsely ground black pepper
• Crushed dried red chili pepper or red pepper flakes
• 1/2 cup flour
• 1/4 cup vegetable oil
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 1 rib celery, chopped
• 1 cup chicken stock
• Pinch of thyme
• 1 bay leaf

1. Insert a boning knife in the side of each chop, cutting a deep pocket to within 1/2 inch of the bone, being careful to keep the opening only large enough to insert the tip of a pastry bag.
2. (Or ask your butcher to do this for you.)
3. Put ground pork, garlic, green onion, egg white, 1/4 cup water, salt and the black and red peppers to taste in a bowl and mix well.
4. Pack the mixture into a pastry bag and pipe 1/4 of it into each chop.
5. Season chops with salt and black pepper and dredge in flour.
6. Heat the oil in a heavy skillet over high heat and brown the chops, 2 minutes on each side.
7. Remove them from the pan and add the onion, green pepper and celery.
8. Saute until onions are transparent, about 3 minutes, then add the stock, scraping up any brown bits.
9. Return chops to the skillet, add thyme and bay leaf, cover and simmer 15 minutes.
10. Turn chops and simmer 15 to 20 minutes more.
11. Remove and let them stand 5 minutes before serving.

center, ground pork, garlic, green onions, egg, salt, ground black pepper, red chili pepper, flour, vegetable oil, yellow onion, green bell pepper, celery, chicken stock, thyme, bay leaf

Taken from cooking.nytimes.com/recipes/8492 (may not work)