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1
Dice four mushrooms semi fine.
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2
Dice green onions leaving half the stalks intact.
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3
Mix and set aside.
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4
Mix flour, breadcrumbs, and spices.
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5
Take a little of the flour mixture and mix with the diced mushrooms/onions.
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6
Saute mushroom/onion mix using a small amount of the olive oil.
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7
Set aside.
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8
Take the pork chops and using a fillet knife carefully slice into the center of the chop lengthwise.
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9
Be careful not to cut the edges open.
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10
Stuff the chop with the mushroom mixture.
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11
Now, take the chops and place then in the flour mixture, coat them well and quick fry them in a skillet using the rest of the olive oil.
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12
Place the chops back in the flour mixture and repeat with the skillet.
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13
Save the flour and skillet.
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14
Take the remaining mushrooms and slice them.
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15
Place them on the bottom of a pyrex baking dish and throw on the remaining green onions.
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16
Place the chops in the baking dish and cover.
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17
Bake at 350 for 40 minutes.
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18
Remove from oven and take the chops out of the dish.
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19
Remove the mushrooms and green onions and place in skillet with remaining flour and 1 cup of milk, on a low heat alternate milk and flour until you find the consistency of a sauce you like.
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20
Serve chops over a bed of rice, topping with the sauce.
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21
Garnish as you wish.
