Cheese Stuffed Pork Chops
|Canned mushroom||4 Ounce|
|Shredded swiss cheese||4 Ounce|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Vegetable oil||3 Tablespoon|
Drain mushrooms, reserving the liquid; set liquid aside.
Combine mushrooms, cheese, parsley, and 1/2 teaspoon salt; mix well, and set aside.
Make pockets in pork chops, cutting from rib side just to beginning of fat edge of each chop.
Stuff pockets of pork chops with cheese mixture.
Combine breadcrumbs, 1/4 teaspoon salt, and pepper, stirring well.
Dip pork chops in the beaten egg, and dredge in breadcrumb mixture.
Heat oil in a skillet over medium heat; brown pork chops on both sides.
Add water to reserved mushroom liquid to equal 1 cup.
Pour over pork chops.
Cover, reduce heat, and simmer 1 hour or until pork chops are tender.