4 loin pork chops, 3/4 inch thick
1 jar sliced mushrooms, drained
1/2 c. grated Swiss cheese
2 tbsp. parsley flakes
1/2 tsp. dried sage
1 can cream of mushroom soup
1/4 c. dry white wine or water

Cut pockets in pork chops. Season with salt and pepper. Place chops in 13 x 9 x 2 inch baking dish. Cook, covered with clear plastic wrap at medium high for 10 minutes, giving dish 1/2 turn once. Drain.

Meanwhile, combine mushrooms mixture (cheese, parsley and sage in small bowl). Stuff pork chops with mixture. In same bowl, combine mushroom soup and wine; pour over chops. Cook, covered at medium high for 11 minutes or until pork is done, giving dish half a turn and spooning sauce over once. Makes 4 servings.