| 1 | Preheat the oven to 300. |
| 2 | Put the bread cubes in a baking dish and place in the oven. |
| 3 | Bake about 5 min. or until lightly brown. |
| 4 | Meanwhile, melt the butter in a saucepan and add 1 cup of the chopped onion, the garlic and the mushrooms. |
| 5 | Cook, stirring, until wilted. |
| 6 | Spoon the mixture into a mixing bowl and add the parsley, caraway seeds, bread cubes and egg. |
| 7 | Stir well. |
| 8 | 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. |
| 9 | Place the flaps of each chop on a flat surface and pound with a mallet. |
| 10 | Do not break the flesh or the stuffing will ooze out. |
| 11 | Stuff each chop with equal portions of stuffing. |
| 12 | Fold the flaps together to enclose the stuffing and secure with wooden toothpicks. |
| 13 | Heat the oil in a heavy skillet large enough to hold the chops in one layer without crowding. |
| 14 | Add the chops and cook over moderately high heat about 4 min on each side until well browned. |
| 15 | Continue cooking, turning occasionally, about 15 min. transfer the chops to a hot serving dish and keep warm. |
| 16 | Pour off the fat from the skillet and add the remaining onion. |
| 17 | Cook, stirring, about 1 min. then add the vinegar and stir well. |
| 18 | Add the broth and bring to a boil, stirring. |
| 19 | Remove the toothpicks from the chops. |
| 20 | Srain the sauce, pushing through the sieve as much of the solids as possible, and serve. |
