4 pork chops, 1 inch thick
Stuffing (below)
1/2 c. fine, dry bread crumbs, spread on wax paper

Make pockets in chops. Prepare stuffing. Fill each chop with 1/4 of stuffing and secure open edges with wooden picks. Dredge chops in bread crumbs, pressing meat lightly so crumbs adhere. Arrange chops in 8x8 inch dish, with meatiest portions to outside. Cover with wax paper. Microwave at 50% for 15 minutes. Turn chops over; re-cover. Microwave 10 to 20 minutes or until meat next to bone has lost its pink color.

STUFFING:

1 c. sliced fresh mushrooms
2 tbsp. butter
1/8 to 1/4 tsp. crumbled thyme (not ground)
1 1/2 c. herb stuffing mix
1/2 c. chopped onion
1/2 c. hot tap water

Combine mushrooms, onion and butter in a 2-cup Pyrex measuring cup. Cover with wax paper and heat on high for 2-4 minutes or until onion is tender. Add remaining ingredients to mushroom mixture and stir.