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1
Have a butcher cut a generous pocket in each chop or a slit to butterfly the chops for stuffing.
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2
Preheat the oven to 350 degrees.
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3
In a saute pan, melt 2 tablespoons butter over medium heat.
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4
Add the onion and garlic and cook until softened, about 5 minutes.
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5
Scrape into a large bowl and add the bread crumbs, caraway seeds, parsley, teaspoon salt and 1/4 teaspoon black pepper.
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6
Add the beaten egg and mix with a fork until blended.
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7
Fill the chops with the stuffing, then seal the pockets with toothpicks.
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8
Season on all sides with salt and pepper.
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9
Arrange in a braising pan or other shallow baking dish fitted with a lid.
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10
Bake, covered, until a thermometer inserted into the thickest part of the meat, not the stuffing, reaches 155 degrees, 40 to 45 minutes.
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11
Remove the lid and place the pan under the broiler just until the chops are browned and the temperature in the thickest part of the meat is 160 degrees, 3 to 5 minutes.
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12
Transfer to a serving platter and keep warm.
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13
Set the braising pan on the stove over medium heat and reduce the pan juices to a thick glaze.
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14
Add the remaining tablespoon butter.
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15
Stir in the flour and cook for 1 minute.
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16
Add the broth and simmer, scraping up the pan drippings, until thick enough to coat the back of a spoon; strain.
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17
Season to taste.
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18
Serve the pork chops with the sauce.
