6 pork chops
1 c. chopped celery
1 c. chopped onion
3 tbsp. butter
3 c. cubed day-old bread
Salt & pepper
3 tbsp. parsley

Brown the pork chops in a little butter in a frying pan. Add the onion and celery and cook until golden brown. Mix in the bread cubes, salt and pepper and parsley. At the end of a loaf pan, place a pork chop fat side up. Alternate stuffing and chops, ending with a pork chop. Bake in a slow oven (250 degrees) for 2 hours. This is nice garnished with slices of pineapple or apples and parsley.