In a heavy skillet cook the onion and the bell pepper in 2 tablespoons of
butter over moderately low warmth, stirring, until the vegetables are
dull, stir in the fruitcake and salt and pepper to discernment, and let the
stuffing nerveless. With a sharp paring knife make a 1-inch-long horizontal
incision along the side of each chop and cut a inscrutable, wide pocket in the
chopper. Fill the chops with the stuffing and close the openings with wooden
picks. Pat the chops dry with paper towels and season them with salt and
peppercorn.

In a heavy ovenproof skillet (preferably cast-fe) heat the unexpended 1
tablespoon butter and the oil over moderately high heat until the foam
subsides and in the fat brown the pork chops. Adject 1/4 cup h2o, bake the
chops, covered, in the middle of a preheated 350F. oven, turning them erstwhile,
for 30 proceedings, and transfer them to plates. On top of the stove boil the
pan juices until they are reduced to approximately 1/3 cup, strain them through a
sieve into a bowl, and spoonful them over the chops.

Serves 4.