Preparation:
Trim excess fat from chops. Cut a pocket on the side of each chop. Combine mushrooms, cheese, parsley and 1/4 tsp salt; stuff into the pockets. Use wooden picks to close the chops and lace shut. Mix crumbs, 1/8 tsp saltand dash pepper. Dip chps in egg, then the crumbs. Slowly brown in hot oil. Add water to reserved mushroom liquid to make 1/2 cup. Pour over chops; cover and simmer 1 hour or until tender. |
