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.