Pesto-Stuffed Pork Chops - cooking recipe

Ingredients

4 thick pork chops (1 1/2-2 inches)
4 tablespoons croutons, slightly crushed
3/4 cup pesto sauce
1/3 cup sun-dried tomato, chopped (not in oil)
1/2 cup dry white wine
2 -3 dashes Tabasco sauce (optional)

Preparation

Cut deep pockets in one side of chops.
Mix croutons, pesto sauce, tomatoes and Tabasco, if using. Stuff pork chops.
Stand pork chops on end; uncut side down, so that stuffing is at the top.
Pour white wine around chops.
Cover tightly with foil and bake at 350 F; for 40 minutes.
Uncover and continue baking about 15-20 minutes until slightly browned.
Remove chops to heated plates.
Stir in about 1/3 cup additional wine or water and 2 teaspoon cornstarch to sauce.
Whisk until thoroughly blended.
Serve sauce by drizzling around chops.