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.