1 lg. onion, finely chopped
1/2 c. finely chopped celery
1/4 c. chopped nuts
2 tbsp. butter
1/4 c. chopped parsley
3/4 c. soft fresh bread crumbs
1/4 tsp. salt
1/8 tsp. grated nutmeg
1 egg, lightly beaten
Pepper
6 double loin pork chops, with pockets
1 c. beef broth or stock

Preheat oven to 350 degrees. Saute onion, celery, and nuts in butter until the onion is soft but not brown. Remove from the heat. Add the bread crumbs, parsley, salt, nutmeg and egg to the onion mixture. Add pepper to taste. Mix well. Stuff the pork chops with the bread crumb mixture. Place the chops in a shallow dish and bake for about one hour, until well browned. Place the chops on a hot platter and keep them warm. Add the stock to the pan in which the meat cooked and heat, while scraping loose any browned particles that cling to the bottom and sides of the pan. Remove excess fat and pour the sauce around the chops. Serve immediately.