For the chops:
4 thick pork chops
2 cups stuffing mix
1/2 tbsp fresh rosemary, chopped
1/2 tbsp fresh thyme
1 tsp fresh sage, chopped
Freshly ground black pepper to taste
For the gravy:
1 tbsp olive oil
1/2 onion sliced
1 garlic clove, chopped
Salt and freshly ground pepper to taste
1 1/2 cups chicken stock
2 tsp balsamic vinegar
1 tsp red currant jelly
1 tbsp demi-glace
1 bunch of thyme or sprig of rosemary
1-2 tsp cornflour to thicken
Pre-heat oven to 370F. Combine the stuffing mix, herbs and pepper with enough boiling water to create a moist, but solid mix. Spoon onto one side of each chop and roast for 40 mins. The potatoes may take a little longer than this, so put them on to cook first.
In a small saucepan heat the olive oil and then saute the onion and garlic till nicely browned. Season with salt and pepper. Add the stock, balsamic vinegar, red currant jelly, rosemary or thyme and demi-glace and bring to a boil. Reduce the heat and simmer for 20 mins. Mix 1-2 tsp of cornflour in a cup with a little stock or red wine and stir to eliminate lumps. Pour into the gravy and stir to thicken.
Serves 4