2 thick pork chops
1/2 tbsp. chopped parsley
1/4 c. fresh white bread crumbs
Pinch cayenne pepper
Salt & black pepper
1 tbsp. butter
1/2 sm. onion, chopped fine
1 clove garlic, crushed
1/4 c. finely chopped mushrooms

Cut horizontal slits in thickest part of the chops to make pockets. Combine parsley, bread crumbs, seasoning. Set aside. Saute onion and garlic in butter for about 3 minutes. Add mushrooms and cook for 2 minutes, stirring. Add to parsley mixture.

Spoon stuffing into chops and secure with toothpicks. Place in a large oven proof dish brush with oil. Cover bake 1 hour at 325 degrees. Remove cover bake 30 minutes.