4 veal rib chops
2 tbsp. butter
1/4 c. finely chopped carrot
2 tbsp. finely chopped onion
1 clove garlic, minced
1/4 lb. mushrooms, finely chopped
1/2 c. fresh bread crumbs
1/4 c. shredded Mozzarella cheese
1 tbsp. chopped parsley
1 tbsp. vegetable oil
1/3 c. dry vermouth
1 c. beef broth
1/4 tsp. oregano, thyme, salt, pepper

Cut pocket in each chop. In large skillet melt butter, add carrot, onion and garlic. Cook, stirring 5 minutes. Add mushrooms, cook 4 minutes. Transfer to bowl. Add bread crumbs, cheese, parsley, oregano, thyme, salt and pepper. Stir until well mixed.

Stuff each chop. Fasten with toothpicks. Heat oil in large skillet. Brown chops on both sides. Place in baking dish. Pour beef broth and vermouth over chops. Bake covered for 40 to 45 minutes at 350 degrees.