Mushroom-Topped Pork Chops

• 4 boneless pork chops, 3/4 inch thick
• 1 tbsp (15 ml) butter or margarine
• 1 cup (225 ml) finely chopped mushrooms
• 1 tbsp (15 ml) butter or margarine
• 1/2 cup (125 ml) finely chopped parsley
• 1/3 cup (80 ml) finely chopped red onion
• 1 egg
• 1 tsp (5 ml). salt
• dash black pepper
• 2 tbsp (30 ml) grated cheddar cheese

1. Heat the butter in pan.
2. Brown pork chops on both sides.
3. Place pork chops in an oven-proof dish.
4. Saute the mushrooms in butter in a skillet until they are no longer moist; let cool.
5. Mix together mushrooms, parsley, red onion, egg, salt and pepper.
6. Place filling on top of pork chops.
7. Bake at 350 degrees (175 C.) for about 20 minutes.
8. Sprinkle with cheese and bake for about another 30 minutes.
9. Check for doneness at the side of a pork chop.
10. The juices should run clear when pierced with a fork.

pork chops, butter, mushrooms, butter, parsley, red onion, egg, salt, black pepper, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/000342 (may not work)