Instructions: Preheat oven to 350 degrees.

In a skillet cook onions in 2 tablespoons melted butter for 2-3 minutes or until translucent. Stir in garlic, thyme, parsley and mushrooms and cook 3-4 minutes until mixture is dry. Add bread crumbs and stir to combine.

Season with salt and pepper and set aside to cool. Add chicken stock, 1 tablespoon at a time, until stuffing is moist enough to stick together.

Fill each pocket of pork chops with stuffing. Season chops with salt and pepper. In a hot heavy skillet, melt remaining butter with vegetable oil.

Brown the chops on either side and transfer to a baking dish. Add remaining chicken stock to skillet and scrape brown bits from bottom. Pour simmering liquid into bottom of baking dish. Cover dish with foil and bake in oven for 30-40 minutes or until chops are done but not dried out. Serve hot with juice from pan.

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