Stuffed Pork Chops

• 2 teaspoons olive oil
• 1 tablespoon olive oil
• 1 large onion, chopped, about 1 cup
• 2 garlic cloves, minced
• 12 cup chopped fresh parsley
• 14 cup dark raisin
• 14 cup golden raisin
• 3 tablespoons Italian style breadcrumbs
• 3 tablespoons chicken broth
• 1 cup chicken broth
• 1 14 teaspoons salt, divided
• 34 teaspoon pepper, divided
• 4 pork loin chops, about 1-inch thick, about 2-1/4 to 2-1/2 lbs
• 2 teaspoons cornstarch
• 1 cup red wine

1. Preheat oven to 400 degrees.
2. In large nonstick skillet heat 2 t. oil over medium-high heat.
3. Add onion and garlic; cook, 6-7 minutes.
4. Meanwhile, combine parsley, raisins, bread crumbs, 3 T. broth, 1/4 t. salt, and 1/4 t. pepper.
5. Stir in onion mixture; set aside.
6. With sharp knife cut horizontal pocket 2-1/2 inches wide in each chop through to bone.
7. Sprinkle chops with 1/2 t. salt and 1/4 t. pepper.
8. Divide stuffing mixture among pockets.
9. In skillet heat remaining oil over high heat.
10. Add chops; cook until browned.
11. Transfer to baking pan.
12. Bake until pork is no longer pink near bone, about 10 minutes.
13. combine cornstarch with 1 T. broth; set aside.
14. In same skillet over medium-high heat bring wine and remaining broth to a boil, scraping up any browned bits.
15. Reduce heat to low; simmer until mixture beings to thicken.
16. Add cornstarch mixture and remaining salt and pepper; cook until thickened, about 1 minute.
17. Remove from heat; serve over chops.

olive oil, olive oil, onion, garlic, parsley, dark raisin, golden raisin, italian style breadcrumbs, chicken broth, chicken broth, salt, pepper, pork loin chops, cornstarch, red wine

Taken from www.food.com/recipe/stuffed-pork-chops-294256 (may not work)