 |
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 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.
|
Printed from tasteofhome.com Jul 9, 2008Copyright Reiman Media Group, Inc © 2008 |