Stuffed Pork Chops

6 pork chops cut 1 inch thick

1 can cream of mushroom soup

Stuffing:

2 C. dry bread cubes

1 stalk celery chopped finely

1 small onion finely chopped

1/2 C. chicken broth

2 T. butter

1/2 t. sage leaves, crushed

salt and pepper to taste

Cut a pocket in the pork chop for the dressing.

Saute onion and celery with butter until soft. Cool. Add chicken broth.

Add remaining dressing ingredients to a bowl. Pour chicken broth mixture over to moisten bread cubes. Mix well. Add a little water if the stuffing isn't moist enough.

Loosely put stuffing in the pocket of the pork chops. Fasten opening with a toothpick.

Saute pork chops to brown. Place in a casserole dish. Add soup and 1 can of water to the pan. Scrape up any bits from the bottom of the pan. As soon as soup is warm and mixed, pour over pork chops.

Bake for 1 hour at 350°F.