4

pork shoulder chops

1/3

cup

spring onions; chopped

2

Tbs

butter; divided use

1

cup

mushrooms; finely chopped

1

large

egg; beaten

1

tsp

Italian seasoning

1

pinch

ground black pepper

½

cup

parsley; finely chopped

½

cup

mild cheddar cheese; shredded

1

Pre-heat the oven to 175°C.

2

Heat one tablespoon butter in a frying pan and brown the pork chops on each side. Place the chops in a baking dish.

3

sauté the mushrooms in the remaining butter in a small sauté pan until they are no longer moist, about 3-4 minutes. Let cool for a few minutes.

4

Mix together mushrooms, parsley, spring onion, beaten egg and spices. Place filling on top of pork chops. Bake at 175°C, for 30 minutes.

5

Sprinkle the cheddar cheese on top after about 30 minutes.

6

Serve with a salad, boiled new potatoes and white wine