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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These delectable chops are easy, yet they taste like you've fussed, says field editor Joan Hallford from North Richland Hills, Texas. Ingredients:
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 canola oil |
1/3 cup water |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 cup cold water |
Directions:
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. 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. 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. Combine flour and cold water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Spoon over pork chops. Yield: 4 servings.
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