Swiss-Stuffed Chops

• 1 cup shredded Swiss cheese
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1/4 cup minced fresh parsley
• 4 bone-in pork loin chops (7 ounces each)
• 1 large egg
• 6 tablespoons dry bread crumbs
• Dash pepper
• 2 tablespoons canola oil
• 1/3 cup water
• 1 tablespoon all-purpose flour
• 1/4 cup cold water

1. In a bowl, combine the cheese, mushrooms and parsley. Cut a pocket in each pork chop by slicing almost to the bone. Stuff chops with cheese mixture; secure with toothpicks.
2. In a shallow bowl, beat the egg. In another shallow bowl, combine bread crumbs and pepper. Dip chops in egg, then coat with crumbs.
3. In a large skillet, brown chops in oil on both sides. Add water. Cover and simmer for 35-40 minutes or until juices run clear. Remove chops and keep warm; discard toothpicks.
4. Combine flour and cold water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Spoon over pork chops.

swiss cheese, mushrooms, fresh parsley, chops, egg, bread crumbs, pepper, canola oil, water, flour, cold water

Taken from www.tasteofhome.com/recipes/swiss-stuffed-chops/ (may not work)