Combine bread crumbs and cream in a small mixing bowl. In a large skillet over medium heat, melt the butter. Add the onion and crumbled sausage. Stirring constantly, cook until the sausage has rendered most of its fat and is light brown. Place pan contents in a sieve and remove the fat. Combine drained meat with bread crumbs. Add parsley, salt and pepper and mix thoroughly.
Preheat oven to 325 degrees. Divide the stuffing mixture evenly among the chops. Seal the pockets with toothpicks. Sprinkle the chops with salt and pepper. Heat oil in a large skillet over high heat. Add the chops and brown on each side (about 5 minutes). Remove chops to a platter and pour off all but 1 TBS of fat. Lower the heat and saute onion and carrot for 5-6 minutes, or until the vegetables begin to soften. Mix in the 1 TBS flour, add the chicken broth and bring mixture to a boil. Stirring constantly, cook until the stock begins to thicken slightly. Return the chops to the pan, cover tightly and bake for 30-40 minutes, basting occasionally. Place pork chops on platter and remove toothpicks. 6 servings.