4 (1 1/2 inch-thick) pork chops
2 tbsp. butter
1/2 c. chopped onion
1 c. chopped mushrooms
1/4 tsp. each: sage, salt and pepper
1 c. bread crumbs
2 tbsp. vegetable broth or water
Additional salt and pepper

Preheat oven to 350°F. Trim fat from chops. Cut a 2-inch pocket in each chop. Sprinkle inside of each pocket with salt and pepper, set aside. Melt the butter in a large skillet over medium heat. Add onion and mushrooms; sauté until tender. Remove from heat, stir in sage, salt and pepper and bread crumbs. Add enough broth to moisten and hold stuffing together. Spoon stuffing into pockets. Secure with kitchen twine or toothpicks. Place chops in baking dish (sprayed with cooking spray). Add remaining broth. Cover and bake for 20 minutes or until tender.

Serves four.