Directions

• In a bowl, combine the cheese, mushrooms and parsley. Cut a pocket in
• each pork chop by slicing almost to the bone. Stuff chops with
• cheese mixture; secure with toothpicks.
• In a shallow bowl, beat the egg. In another shallow bowl, combine
• bread crumbs and pepper. Dip chops in egg, then coat with crumbs.
• In a large skillet, brown chops in oil on both sides. Add water.
• Cover and simmer for 40-45 minutes or until juices run clear. Remove
• chops and keep warm; discard toothpicks.
• Combine flour and cold water until smooth; stir into pan juices. Cook
• and stir for 2 minutes or until thickened. Spoon over pork chops.
• Yield: 4 servings.