Cheese Stuffed Pork Chops
|Pork chops||4 (1 Inch Thick)|
|Canned chopped broiled mushrooms||3 Ounce (1 Can Or 2/3 Cup)|
|Processed swiss cheese||1⁄4 Pound, diced to make 3/4 cup|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
Trim excess fat from chops.
Cut a pocket in fat side of each chop (or have meatman do it).
Drain mushrooms, reserving liquid.
Combine mushrooms, cheese, parsley, and 1/2 teaspoon salt; stuff into pockets; toothpick and lace shut.
Mix crumbs, 1/4 teaspoon salt, and the pepper.
Dip chops in egg, then in crumb mixture.
Slowly brown chops in hot fat.
Add reserved mushroom liquid; cover and simmer 1 hour or till chops are done—no pink.
Gravy: Blend 2 tablespoons all-purpose flour and 1/4 cup cold water to a smooth paste; gradually stir flour mixture into liquid in skillet.
Cook and stir till gravy thickens.