Categories: Pork, Meats 
      Yield: 4 servings 
  
      1 c  Rye bread with caraway 
           Seeds, cut into 1/4-in. dice 
    1/4 c  Butter 
  1 1/2 c  Onion, chopped fine 
    1/2 ts Garlic, minced 
    1/4 lb Mushrooms, diced 
    1/2 c  Parsley, minced 
      1 ts Caraway seeds 
      1    Egg, lightly beaten 
      4    Loin pork chops 
           Each abut 1-in. thick 
      2 tb Vegetable oil 
      2 tb Red wine vinegar 
    3/4 c  Chicken broth 
  
  1. Preheat the oven to 300. Put the bread cubes in a baking dish and 
  place in the oven. Bake about 5 min. or until lightly brown. 2. 
  Meanwhile, melt the butter in a saucepan and add 1 cup of the chopped 
  onion, the garlic and the mushrooms. Cook, stirring, until wilted. 
  Spoon the mixture into a mixing bowl and add the parsley, caraway 
  seeds, bread cubes and egg. Stir well. 3. Holding a knife parallel to 
  the surface of the meat, split each chop in half to the bone, top to 
  bottom, but do not cut entirely through. Place the flaps of each chop 
  on a flat surface and pound with a mallet. Do not break the flesh or 
  the stuffing will ooze out. Stuff each chop with equal portions of 
  stuffing. Fold the flaps together to enclose the stuffing and secure 
  with wooden toothpicks. 4. Heat the oil in a heavy skillet large 
  enough to hold the chops in one layer without crowding. Add the chops 
  and cook over moderately high heat about 4 min on each side until 
  well browned. Continue cooking, turning occasionally, about 15 min. 
  Transfer the chops to a hot serving dish and keep warm. 5. Pour off 
  the fat from the skillet and add the remaining onion. Cook, stirring, 
  about 1 min. then add the vinegar and stir well. Add the broth and 
  bring to a boil, stirring. 6. Remove the toothpicks from the chops. 
  Srain the sauce, pushing through the sieve as much of the solids as 
  possible, and serve.