Cheese Stuffed Pork Chops
|Pork chops||4 (1 Inch)|
|Canned chopped mushrooms||3 Ounce (1 Can)|
|Process swiss cheese||4 Ounce, diced|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
Trim excess fat from chops.
Cut a pocket in fat side of each chop.
Drain mushrooms, reserving liquid.
Combine mushrooms, cheese, parsley, and 1/2 teaspoon salt; stuff into pockets; toothpick and lace shut.
Mix crumbs, salt, and pepper.
Dip chops in egg, then crumbs.
Slowly brown chops in hot fat.
Add reserved mushroom liquid; cover and simmer 1 hour or till chops are done.
Gravy: Blend 2 tablespoons flour and 1/4 cup cold water to a smooth paste; gradually stir into liquid in skillet.
Cook and stir till thick.