1. Heat
the olive oil in a medium saucepan. Add the onions and garlic.
Sauté until transparent. Add the mushrooms and sauté until
the water
is removed and mushrooms are limp. Add the spinach, parsley, thyme,
rosemary and black pepper. Stir and heat through.
2. Add
the spinach mixture, bread crumbs and cheese to the eggs. Mix
well. Set stuffing aside.
3. Make
a cut in the center of the side of each pork chop. Do not pierce
the top or bottom surface of the chops. Fill each pocket with stuffing.
Sew slits in the chops with thread.
4. Dip
the pork chops in the egg then flour then in the egg again and
then flour.
5. Heat
some oil in medium skillet. Add the chops and brown on both
sides. Remove and place chops in a deep oven proof dish.
6.
Bake covered in a preheated 375º
F oven for ½ an hour.
7. In
a saucepan, heat the beef broth to a slow boil. Stir the cornstarch and
milk well. Add the milk to the broth and stir. Add the garlic powder, dry
mustard and sage. Heat until slightly thick. If mixture gets too thick,
add
a little more milk.
8. Add
the sauce to the chops. Remove the cover and bake for
another ½ hour.
