1. Make pocket in both chops, cutting to bone; pound meat gently until 1/2-inch thick; place cheese slices in pockets; secure with toothpicks.
2. Combine flour, salt, pepper; coat chops with flour mixture; dip into egg; coat with crumbs; refrigerate 30 minutes.
3. Melt butter in 12-inch Chef Style Fry Pan over medium heat; saute chops 6-7 minutes on both sides or until tender, golden brown; season with salt, pepper to taste; sprinkle with chopped parsley. Makes 2 servings