4 pork loin centre chops, boneless or pork loin centre chops, bone-in,
3 tbsp (45 mL) vegetable oil
1 cup (250 mL) cubed bread, (1/4-inch/5 mm)
1 onion, chopped
2 cups (500 mL) thinly sliced mushrooms
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) minced fresh parsley
1/2 cup (125 mL) white wine or chicken stock
1 cup (250 mL) sodium-reduced chicken stock
1 tbsp (15 mL) all-purpose flour
1 tbsp (15 mL) butter, softened
Slash edges of pork chops to prevent curling. With knife held horizontally and starting at rounded edge, cut wide pocket in each chop. Set aside.
In large ovenproof skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry bread, stirring often, until golden, about 10 minutes. Transfer to bowl.
Add 1 tbsp (15 mL) of the remaining oil to skillet; fry onion, mushrooms, garlic and half each of the salt and pepper over medium-high heat until onion is softened and mushrooms are golden, about 6 minutes. Add to bread along with parsley. Let cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Stuff about 1/2 cup (125 mL) of the stuffing into pocket of each chop. Secure with toothpicks. Sprinkle with remaining salt and pepper.
In skillet, heat remaining oil over medium-high heat; brown chops. Transfer skillet to 400°F (200°C) oven; roast until juices run clear when pork is pierced and just a hint of pink remains inside, about 15 minutes. Remove to platter; remove toothpicks and tent with foil.
Add wine to skillet and bring to boil over medium-high heat, stirring and scraping up any brown bits; boil until evaporated, about 3 minutes.
Add stock; bring to boil. In small bowl, blend flour with butter; whisk into stock and simmer, stirring, until thickened, about 3 minutes.