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“Woman's World 5/9/00. Pan frying and a pocket of onion-and-raising stuffing make these chops - draped in a hearty sauce - mouthwatering!”

Ingredients Nutrition


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

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