Slice the pork tenderloin into 1 ½ to 2 inch thick slices to make thick pork chops. Cut each chop about ¾ of the way through, leaving it attached at one end.
Stuff each chop with prepared stuffing and place on a roasting pan.
Bake until pork is cooked and stuffing is hot in the middle, 20-30 minutes depending on thickness.
In a small saucepan, combine chicken stock and cornstarch until smooth. Pour in the juices from the cooked pork chops. Bring to a boil and cook for one minute.