Trim excess fat from chops. Cut pocket in fat side of each chop. Drain mushrooms, reserving liquid. Combine mushrooms, cheese, parsley, and 1/4 teaspoon salt; stuff into pockets. Use wooden picks to close chops; lace shut. Mix crumbs, 1/8 teaspoon salt, and dash of 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 and simmer 1 hour or until tender.
By Robin from Washington, IA
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