8 pork loin chops, cut 1/4 inch thick
1 c. chopped celery
1/2 c. chopped onion
4 tbsp. butter
4 c. soft bread crumbs (about 5 slices bread)
1 (8 3/4 oz.) can (1 c.) whole kernel corn, drained
1/2 tsp. salt
1/2 tsp. rubbed sage
Dash of pepper

Season chops with a little salt and pepper. In small saucepan, cook celery and onion in butter until tender but not brown, combine cooked vegetables and remaining ingredients. Place half the pork chops on rack in shallow roasting pan. Spoon about 2/3 cup stuffing onto each; top with remaining chops. Cover pan with foil; bake in 325 degree oven for 45 minutes. Remove foil and bake 30 minutes more or until meat is tender. Sprinkle with paprika. Makes 4 servings.