Stuffed Pork Chops

2C cooked stuffing
1T+1tsp. parsley, divided
6 pork loin rib chops, 1 1/4" thick( about 3lb.0
salt and pepper
2T olive oil
1 large onion, minced
1/2 C white wine
1C chicken broth
2T capers, rinsed and drained
2T butter

Coat baking sheet with cooking spray. Combine stuffing with 1t parsley. Using a sharp knife, cut 3/4" deep slit into side of chop. Lift edge of chop and cut a 3" wide pocket, stuff each with about 1/3 C stuffing. Preheat oven to 400 degrees F. Sprinkle salt and pepper over both sides of chops. In a skillet heat oil over medium high heat. Cook chops turning once , until browned, 4-5 minutes per side. Transfer to baking sheet. Roast until no longer pink near bone, 10-12 minutes. In skillet over medium heat cook onion until softened, about 1 minute. Stir in wine, stirring up browned bits; cook until almost evaporated. Add broth;cook until reduced to 1/2 C, about 5 minutes. Add capers;whisk in butter. Pour over chops, sprinkle with parsley and serve.