(Serve with Cilantro Butternut Squash)
| 2 lbs thick boneless pork chops | ½ Tsp Salt |
| 1 Cup grated Mozzarella Cheese | ¼ Tsp Pepper |
| 1 4oz can mushrooms | ½ Cup Seasoned Bread Crumbs |
| ¼ Cup minced fresh parsley | 1 Large Eg |
In a small bowl combine cheese, mushrooms, parsley, salt & pepper. Take two pie pans and beat the egg in one; sprinkle the bread crumbs in the other.
Slit each pork chop lengthwise about ¾ of the way through the chop. Stuff with the cheese-mushroom mixture. Then dip and roll the chops first in the egg and then in the bread crumbs. Place in a casserole dish treated with nonstick cooking spray. Bake at 350 F for 40 minutes. (This recipe may be frozen!)
