Total Calories: 537
In a large skillet or Dutch oven, crumble sausage. Over medium heat, cook sausage just until meat is no longer pink transfer to a medium bowl.
In the skillet or Dutch oven over medium heat, sauté onion in oil for 3 to 4 minutes or until limp. Transfer to the bowl with sausage and add bread crumbs, water, parsley, thyme, salt and pepper toss until well blended and set aside.
Trim fat from each chop and make a deep lengthwise slit in side to create a pocket for stuffing. Pack one-fourth of the sausage mixture into each pocket securely close with long wooden sandwich picks. Reserve any leftover stuffing.
In the skillet or Dutch oven over medium heat, brown chops in oil for 8 to 10 minutes, turning until lightly browned onboth sides. Remove chops set aside and keep warm.
In the skillet or Dutch oven over medium heat, sauté carrots and onion for 3 to 4 minutes or until golden. Gradually pour in water. Add bouillon granules and pepper, stirring to loosen browned bits. Return chops to skillet cover. Reduce heat to low and simmer, turning chops occasionally, for 30 to 40 minutes or until chops are tender and no longer pink inside. Remove chops to a platter keep warm. Remove skillet or Dutch oven from heat.
In a cup or small bowl, stir water and flour until smooth. Slowly stir into hot broth mixture. Stirring over medium heat, bring to a boil and boil until thickened. Stir in any reserved stuffing.
To serve, pour about 1/2 cup of the gravy over chops. Serve remaining gravy separately.
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