4 double rib pork chops
2-4oz cans chopped mushrooms
1 1/4 cup Swiss, Mozzarella, or Monterrey Jack cheese, shredded
2 Tbsp. dried parsley
1/4 tsp salt
1/2 cup Italian or plain bread crumbs
1 beaten egg
Cut a pocket in pork chops or get butcher knife to make a slit in the middle. Combine mushrooms, cheese parsley, salt and a dash of pepper. Stuff mixture in pockets lace shut with tooth pics.
Dip pork chops in egg, and then dip in bread crumbs.
Place in a 9x13 casserole dish. Add 1/3 cup water to dish. Cover w/foil. Bake at 350 for 40 minutes.