Gourmet Stuffed Pork Chops

Lay pork chops flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in each pork chop making a 2 inch slit in the side.

Mix mushrooms Swiss cheese parsley garlic powder black pepper and salt in a bowl; stuff pork chops with mushroom mixture. Secure the open side with a toothpick.

Whisk eggs in a bowl; pour bread crumbs into a separate bowl. Dip the stuffed pork chops into the beaten egg; press pork chops into bread crumbs until completely coated.

Heat oil in a skillet over medium heat; place pork chops pocket side-down into the hot oil. Cook until outside of pork chops is browned 2 to 3 minutes per side.

Pour in enough wine to come halfway up pork chops. Reduce heat to low cover skillet and simmer until pork chops are tender about 2 hours. Check wine level occasionally and add more as needed. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).