6-8 rib pork chops
2 tbsp. butter
1/4 c. minced celery
2 tbsp. minced onions
1/2 clove garlic, minced
2 c. (3 slices) cubed rye bread (any bread will work well)
1 egg
Salt
Pepper

Preheat oven to 325 degrees. With a sharp knife, cut meat next to bone of each pork chop horizontally to form a pocket. Sprinkle meat on both sides with salt and pepper.

In a saucepan over medium heat in butter, cook celery, onions and garlic until tender, about 5 minutes. Remove from heat, stir in bread, egg, and 1/2 teaspoon salt until well mixed. Stuff each pork chops with stuffing.

Arrange pork chops in one layer on rack in open roasting pan. Bake at 325 degrees for 1 hour and 15 minutes or until fork tender. No need to turn pork chops.