Method :
-
Trim excess fat from chops; cut pocket
in fat side of each chop.
-
Drain mushrooms, reserving liquid.
-
Combine mushrooms, cheese, parsley,
and 1/4 tsp salt; stuff into pockets.
-
Use wooden picks to close chops; lace
shut.
-
Mix crumbs, 1/8 tsp salt, and dash
pepper.
-
Dip chops in egg, then crumbs; slowly
brown in hot fat.
-
Add water to reserved mushroom liquid
to make 1/2 cup.
-
Pour over chops; cover; simmer 1 hour
or till tender.
Serves 2
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