4 pork chops (1-inch thick)
2 tbsp. vegetable oil
3 c. day-old bread cubes (1/2-inch)
1/4 c. melted butter
1/4 c. chicken broth
2 tbsp. chopped celery
2 tbsp. chopped onion
1/4 tsp. poultry seasoning
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/3 c. water

In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. Combine soup and water; pour over chops. Cover and bake at 350°F for 30 minutes. Uncover and bake 10 to 15 minutes longer or until juices run clear and a meat thermometer reads 160°F to 170°F.

Yield: 4 servings.