Directions1. Cut pockets into the chops with a sharp, pointy six-inch chef's knife. Make your opening about two inches wide and work the knife in a semi-circle but leave 1 inch border around the edges of the chop. Stuff each chop until the stuffing mixture is all used up.
2. Heat a large skillet to medium, then add oil. Salt and pepper the chops and sauté, turning the heat up to high. Brown chops on both sides for three minutes.
3. Reduce heat to medium then add wine, garlic and onion turning the chops two or three times and reducing the wine for a total of three minutes. Add stock, cover and reduce heat to low then simmer for 12 to 15 minutes.
4. Take cooked chops out and arrange on a serving platter. Place skillet back on high heat then add lemon juice, butter and mustard. Stir and reduce until thickened and pour over chops.
5. Garnish with fresh chopped parsley.
Yield: 4 servings