6 pork chops, 3/4" thick
1/4 c. lard or drippings
1 1/2 tsp. salt
2 med. onions, chopped
1 (8 oz.) pkg. herb seasoned stuffing mix
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 c. water
2 apples, chopped (about 2 c.)
3 c. chopped zucchini squash

Lightly brown chops in lard or drippings in large glass ceramic skillet; remove chops from skillet and sprinkle with 1/2 teaspoon salt. Cook onion in drippings in skillet 3 to 5 minutes; stir in stuffing mix and sprinkle with 1 teaspoon salt. Combine soup with water. Add chopped apple and zucchini and diluted soup to stuffing mixture, stirring lightly to combine; place in large glass ceramic open roaster. Place pork chops on top of stuffing. Cover pan tightly with foil. Bake in a slow oven (325 degrees) for 45 minutes. Remove foil and continue baking 15 minutes or until chops are done. 6 servings.

Smoked pork chops can be used. In this case do not brown chops.