Instructions: *Note: Have the butcher cut a deep pocket in each chop for stuffing.

Using your hands, rub the garlic all around the inside of the pockets in the pork chops. Mix the sage, oregano, and rosemary well with the bread crumbs. Add some olive oil to make it slightly moist. Dont make it too moist or it will fall out of the pockets when cooking. Stuff some of the mixture into each of the chops. Then make a pocket in the mixture and put a quarter of the olives in each bread crumb pocket. Add a little of the bread crumb mixture to seal the pocket. Then close and seal the chops using two or three toothpicks on each. Salt and pepper the chops. Heat 2 tablespoons olive oil in a heavy casserole and brown the chops on both sides. If there is no oil left in the casserole, add another spoon or two of oil to prevent sticking. Then cover the casserole and place in a 350F oven for about 45 minutes or until done. Test by piercing with a skewer-the juices should run clear. Remove and place on a warm platter. Put the casserole on the stove over medium heat, and pour in the balsamic vinegar and water, scraping the bits off the bottom. Heat for a few minutes till all the bits are mixed in. Taste the sauce for seasonings and if the vinegar taste is too strong, add a little more water. This is not meant to be a gravy, but rather a bit of sauce to complement the meat. Pour over the chops, Serve with a green salad and a glass of red wine.

Serves 4.

For Hungry Bikers by Owen Rossan. Lynns notes: Made this 11-24-97; for the sauce, I reduced the vinegar mixture by half then added a couple of tablespoons of cream to make a richer gravy. Delicious dish!

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