1 to 1 1/2 inches thick, trimmed of excess fat (about 2 pounds)
Salt and pepper
1 teaspoon caraway seeds
1 tablespoon chopped garlic
2 tablespoons chopped fresh sage
3/4cup grated Emmental cheese (about 3 ounces)
3 tablespoons olive oil
1/4cup dry white wine
1/4cup chicken stock, or water
1/4cup heavy cream
2 tablespoons Dijon mustard
Instructions
Heat the oven to 325°F. Put the bread in the food processor and pulse until it’s ground to coarse crumbs. Trim the pork chop bones of any fat and bits of meat, scraping them as clean as possible (this is called “Frenching”). Chop the scraps into small bits and transfer them to a large ovenproof skillet over medium heat. Sprinkle with salt and pepper and cook, stirring occasionally and adjusting the heat so the mixture sizzles without burning, until the fat melts and the pieces brown and crisp, 10 to 15 minutes.
Carefully cut a slit into the meaty edge of each chop with a small, sharp knife; insert the tip and work it around inside the chop to create a pocket without cutting all the way through the edges.
When the pork bits are ready, remove all but 2 tablespoons of the fat from the pan and add the breadcrumbs, caraway seeds, garlic, and sage; cook, stirring frequently until the mixture is golden and fragrant, 3 to 5 minutes. Transfer to a bowl and sprinkle with salt and pepper. Add the cheese and stir to combine. Taste and adjust the seasoning.
Rinse and dry the skillet, add the oil, and swirl. Cut eight 6-inch pieces of kitchen twine. Stuff the chops with the breadcrumb mixture until they’re full but not bursting. Secure each chop with 2 pieces of twine. Put all the chops in the skillet and transfer to the oven.
Roast until the meat is still pink inside but the stuffing is hot, 15 to 25 minutes, depending on its thickness; an instant thermometer in both the meat and the stuffing should read 140°F. Turn off the oven and put a heatproof platter inside to warm. Carefully transfer the skillet to the stove and cook on high heat until the bottoms are browned, 2 to 3 minutes, then carefully turn and sear on the other side. Snip the strings and remove them. Carefully take the platter from the oven, add the chops, and let rest on the counter while you make the sauce.
Return the skillet to medium-high heat. Pour in the wine and cook, scraping up any browned bits from the bottom of the pan, until the wine is reduced by about half, 1 to 3 minutes. Add the stock and cook, whisking constantly, until quite thick, 3 to 5 minutes more. Whisk in the cream and mustard and remove from the heat; taste and adjust the seasoning. Serve the pork chops with the sauce.