(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!)