1 sm. onion, chopped
1 clove garlic, minced
3 1/2 tbsp. butter
1 c. soft rye bread crumbs
1 lg. egg, lightly beaten
2 tbsp. minced parsley
2 tbsp. water
1/2 tsp. salt and pepper
1/2 tsp. caraway seeds
4 rib or loin pork chops, 1 1/4 inches thick
Salt
Pepper
All - purpose flour
2/3 c. boiling chicken stock

Saute onion and garlic in 1 1/2 tablespoons of the butter in large skillet until golden, about 6 minutes. Combine with bread crumbs, egg, parsley, 2 tablespoons water, 1/2 teaspoon each salt and pepper and the caraway seeds in medium bowl; mix well. Cut pocket in each pork chop for stuffing. Fill pockets with stuffing mixture; skewer closed with wooden picks. Sprinkle chops with salt and pepper; dust with flour to coat lightly. Cook chops in remaining 2 tablespoons butter in large skillet until brown, 6 to 8 minutes per side; remove to shallow baking pan. Add boiling stock to pan; cover pan. Bake in preheated 350 degree oven until pork is tender, about 1 hour. Serves 4.