6 double cut pork chops
2 tbsp. butter
1/4 c. diced onion
1/4 c. diced celery
3 slices bread, diced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. poultry seasoning
1 can cream of mushroom soup, diluted

Have butcher cut chops about 1/2 inch thick. Cut a pocket in chops with a sharp boring knife (or buy butterfly chops; stuff and secure with toothpicks). Melt butter in fry pan; add onion and celery. Cook until onion turns clear. Add diced bread, salt, pepper, and poultry seasoning.

Stuff dressing into pocket of chops; secure with a toothpick. Arrange chops in baking dish. Cover with soup. Bake at 325 degrees for 2 hours. Serve in baking dish. Serves 6.