Printable | Taste of Home

Swiss-Stuffed Chops

1 cup (4 ounces) shredded Swiss cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup minced fresh parsley
4 bone-in pork loin chops (7 ounces each)
1 egg
6 tablespoons dry bread crumbs
Dash pepper
2 tablespoons vegetable oil
1/3 cup water
1 tablespoon all-purpose flour
1/4 cup cold water

In a bowl, combine the cheese, mushrooms and parsley. Cut a pocket in

Printed from tasteofhome.com Jul 9, 2008

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Swiss-Stuffed Chops cont.

each pork chop by slicing almost to the bone. Stuff each with 1/2 cup
cheese mixture; secure with toothpicks. In a shallow bowl, beat the
egg. In another shallow bowl, combine the 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.