4 (1 inch thick) pork chops
1 (3 oz.) can chopped mushrooms
1/4 lb. Swiss cheese
1/4 c. snipped parsley
1/2 tsp. salt
Dash of pepper
1 beaten egg
1/2 c. fine, dry bread crumbs

Trim excess fat from chops. Cut a pocket in fat side of each chop (or have the butcher do it). Drain mushrooms, reserving liquid.

Combine mushrooms, cheese, parsley, and 1/2 teaspoon salt. Stuff into pockets, toothpick and lace shut.

Mix crumbs, 1/4 teaspoon salt and pepper. Dip the chops in egg and then in the crumb mixture. Slowly brown the chops in hot fat. Add the reserved mushroom liquid, cover and simmer 1 hour or until chops are done (no pink). Remove chops.

GRAVY: Blend 2 tablespoons all-purpose flour and 1/4 cup cold water into a smooth paste; gradually stir flour mixture into liquid in skillet. Cook and stir until gravy thickens.