Preheat oven to 350 degrees. Slash fat on edge of chops. in 10″ skillet, over medium heat, cook mushrooms and onions in hot butter, about 5 minutes.

Arrange chops in skillet. Add sherry, salt and hot pepper. Heat to boiling. Cover and bake 1 hour or until meat is tender.

Cut avocado in half; remove seed and skin. Slice and arrange over chops. Bake, uncovered, 10 minutes. Put chops on warmer plate.

Blend cornstarch in and 1 tbsp. cream until smooth; stir remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in chopped dill.

12      veal scaloppine (1 1/2 oz each)
1 dash   salt
1 dash   white pepper
12 slices prosciutto, sliced thin about the same diameter as the veal
12      sage leaves
1.5 oz   butter
3.25 oz  white wine

1     Pound the veal scaloppini with a mallet.
2     Season with salt and white pepper.
3     Put a slice of prosciutto and a sage leaf on top of each and fasten with a tooth pick.
4     Sauté quickly in butter on both sides.
5     Add the wine and continue to cook for about 5 minutes or until the meat is done and the wine is partly reduced.
6     Remove the meat from the pan and serve, prosciutto side up, with a spoonful of the pan juices over each.

Servings: 6