Stuffed Pork Chops With Wine Sauce - cooking recipe

Ingredients

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

Preparation

Sprinkle chops inside and out with salt and pepper.
In heavy skillet, heat 3 tablespoons butter, add onion and celery.
Cook until onion is transparent.
Add bread cubes, fennel and parsley. Remove from heat.
Add cream to moisten mixture.
Stuff chops.
In Dutch oven, melt remaining butter.
Add chops and brown.
Add wine to 1/4 inch depth.
Cover and bake 1 hour at 350\u00b0.
Transfer chops to platter.