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

Trim excess fat from chops. Cut a pocket in the fat side of each chop (or have a meat man do it). Drain mushrooms, reserving liquid. Combine mushrooms, cheese, parsley and 1/2 teaspoon salt.

Stuff mixture into pockets of pork chops. Toothpick and lace shut. Mix crumbs, 1/4 teaspoon salt, and the pepper. Dip the chops in egg then crumb mixture. Slowly brown chops in hot fat. Add reserved mushroom liquid; cover and simmer 1 hour or until chops are done-no pink.

Remove chops. For gravy: Blend 2 tablespoons flour and 1/4 cup cold water to a smooth paste. Gradually stir flour mixture into liquid in skillet. Cook and stir until gravy thickens. Makes 4 servings.