Pork Chops, Stuffed

Season the chops all around with salt and season with pepper. Peel onions and chop finely. Steam in heated fat until soft. Cool. Rinse the parsley, dry with kitchen paper and chop finely. Mix into the onions along with the Parmesan cheese and an egg.

Season with salt, freshly grated pepper and nutmeg. Fill the chops with the mixture. Tightly pinch the opening with toothpicks. In a deep dish, mix the second egg. Turn the chops in order in flour, egg and bread crumbs on the other side. Press the breading firmly until smooth.

Roast the chops in the hot fat for 7 minutes on each side. Remove and drain on paper towels. Serve with lemon wedges and fresh lettuce.

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