4 thick pork chops
2 tablespoons fat
1/2 cup onions -- chopped
1 cup mushrooms -- chopped
1 cup stuffing mix
1 tablespoon parsley -- chopped
1/4 teaspoon salt
1/4 teaspoon sage or poultry seasoning
Fresh ground pepper to taste
2 tablespoons sour cream
1/4 cup cup water

In skillet heat fat, add onion and saute till transparent. Add mushrooms, and cook gently for about 2 minutes. Add stuffing mix, parsley and seasonings. Mix well. Add enough sour cream to mosisten the mixture. (you may want to add a litle bit of water too) Cut a pocket in each chop and stuff with the stuffing mix. Secure with a toothpick. Sprinkle light with additional seasonings. Place in baking dish, add water and bake covered for 30 minutes. Remove cover and bake until brown, about 30 more minutes.

Serve with Sour Cream Gravy.

Sour Cream Gravy

1 1/2 cups water
3 tablespoons flour
2 tablespoons sour cream
Salt and fresh pepper to taste
Pork pan drippings

Pour drippings from the pan into a bowl. Add water to the pan and scrape loose all brown particles and place in another bowl. Skim fat from dripping and put 3 tablespoons back into the pan. Stir in flour and brown well. Slowly add water from the bowl and the drippings. Cook until thickened. Add sour cream and heat gently while beating with a whisk. Do not let boil after sour cream has been added.