4 pork chops or steaks
2 c. soft bread cubes (2 slices)
2 tbsp. chopped onion
2 tbsp. butter, melted
2 tbsp. water
1/4 tsp. poultry seasoning or thyme
1 can (10 1/2 oz.) condensed cream of mushroom soup
1/3 c. water or dry sherry

Preheat oven to 350 degrees. Grease bottom of fry pan with small piece of pork fat. Brown chops over medium heat, turning once. Place chops in single layer in shallow 2-2 1/2 quart casserole.

Mix together bread cubes, onion, butter, water and poultry seasoning. Top each chop with 1/4 of mixture. Combine soup and 1/3 cup water in fry pan used for browning chops. Pour over stuffing and chops. Bake, uncovered for 1 hour or until chops are tender.