STUFFED PORK CHOPS WITH RASPBERRY SAUCE

Steps:

• 1. Add butter, water, egg, onion, and seasonings to stuffing. Mix thoroughly. 2. Cut pockets into pork chops into the bone, pack with stuffing mixture and close with toothpicks. Add salt and pepper to chops as desired. 3. Brown stuffed pork chops in pan, then place covered pan in oven at 300F for 2 hours. 4. Make sauce: Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add raspberries and stock and simmer, stirring occasionally, until raspberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper. 5. Top cooked pork chops with sauce, or serve with sauce on the side.