4 thick butterfly pork chops
2 tbsp. butter
1/4 c. diced celery
1/4 c. diced onion
1 or 2 eggs, beaten
1 c. fine bread crumbs
1/2 c. Merkt's Swiss cheese spread (or Swiss and almond)
3 oz. can chopped mushrooms
1/8 c. minced parsley
Salt and pepper to taste

Trim chops. Melt butter in large skillet. Cook celery and onion until golden brown and tender. Set aside.

Dip chops in egg and then bread crumbs. Brown chops in skillet, adding butter if necessary. Remove from skillet and place in baking dish. Bake at 325 degrees for 35 minutes.

Melt cheese and onion mixture, mushrooms and seasonings. Blend and pour over chops. Bake covered an additional 15-20 minutes.