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1
Preheat the oven to 350.
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2
In a large ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering.
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3
Add the onion, scallions and garlic and cook over moderately high heat until just softened, about 3 minutes.
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4
Add the mushrooms, season with salt and pepper, and cook until tender and golden, about 7 minutes.
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5
Transfer to a bowl and add the parsley, thyme and rosemary; let cool slightly.
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6
On a work surface, open the butterflied pork chops and season the inside with salt and pepper.
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7
Place a sage leaf on each side of each chop.
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8
Stuff with the mushroom mixture and close.
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9
Using four 8-inch lengths of kitchen string, tie up each pork chop across the middle.
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10
Wipe out the skillet.
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11
Heat the remaining 2 tablespoons of oil until shimmering.
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12
Season the chops with salt and pepper; cook over high heat, turning once, until browned, about 6 minutes.
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13
Add the stock and bring to a simmer.
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14
Cover the skillet and bake the chops until cooked through, about 6 minutes.
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15
Transfer the chops to a plate and cover loosely with foil.
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16
Return the skillet to high heat and cook until the liquid is slightly reduced, about 3 minutes.
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17
Untie the chops and transfer them to plates.
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18
Spoon the sauce on top and serve.
