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Cheese Stuffed Pork Chops

4 ea Iowa Pork Chops (1" thick)
1/4 c Mushrooms
4 oz Swiss cheese; diced
1/4 c Parsley; snipped
1 ts Salt
Dash of pepper
1 ea Egg; beaten
Hot fat
2 tb Flour
1/4 c Cold water
Bread crumbs

Put pocket in fat side of chop. Drain mushrooms, reserve liquid. Combine mushrooms, cheese, parsley, and 1/2 teaspoon salt. Stuff pockets, lace with toothpick. Mix crumbs, remaining salt and pepper. Dip in egg then crumbs. Brown, add mushroom liquid, cover and simmer 1 hour. Remove chops and make gravy, pouring over chops.

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