We had some friends over last night and I did a variation on your stuffing. Instead of porkchops, I had a 6 pound loin roast which I butterflied, stuffed, tied, and cooked in a roasting pan. I ended up using off-the-shelf BBQ sauce and hot sausage. I also made about a dozen incisions in the roast and inserted garlic cloves. Sides included roasted garlic mashed potatoes and green beans with almonds in butter. It was *REALLY* good... five of us did in the whole roast.
Thanks for the tip, Rand. It was awesome.

Hugh