Swiss-Stuffed Chops

1. 1

   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.

2. 2

   In a shallow bowl, beat the egg. In another shallow bowl, combine bread crumbs and pepper. Dip chops in egg, then coat with crumbs.

3. 3

   In a large skillet, brown chops in oil on both sides. Add water. Cover and simmer for 35-40 minutes or until juices run clear. Remove chops and keep warm; discard toothpicks.

4. 4

   Combine flour and cold water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Spoon over pork chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.