2 (1 inch) thick pork chops with pocket for stuffing
1/4 finely chopped garlic
1/4 c. minced parsley
1/2 tsp. caraway seed
1/2 tsp. salt
3/4 c. chopped onions
1/2 c. chopped mushrooms
1/2 c. finely diced rye bread, lightly toasted
1 egg, slightly beaten
Dash of pepper
2 tbsp. butter

Saute onion, mushrooms and garlic in butter. Combine with remaining ingredients. Stuff chops. Bake at 400 degrees for 35 to 45 minutes.

Finely dice bread. Place in 350 degree oven until dry and crusty.