4 rib pork chops (cut 1 inch thick)
1 tbsp. chopped onion
1/4 c. diced celery
2 tbsp. fat
2 c. dry bread crumbs
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. sage
1/8 tsp. poultry seasoning
1/2 c. bouillon or water
Salt and pepper

Slit a pocket along the bone side of each chop. Prepare the stuffing by browning the onion and celery in the fat and then combining this with the crumbs, salt, pepper, sage, poultry seasoning, and bouillon. Stuff each chop with one fourth of this mixture.

Season chops with salt and pepper. Place in a baking pan. Cover the pan and bake in a moderate oven (350 degrees), 1 hour. Uncover and continue baking 30 minutes to brown. The chose may be browned first in a heavy skillet and then baked, covered, for one hour. NOTE: Slit may be cut along outer, or fat, edge. If so, secure with small skewers before baking.