6 shoulder or loin pork chops, 1 inch thick
4 c. dried bread crumbs
3 tbsp. chopped onion
1 tsp. salt
1/4 tsp. pepper
Sage to taste
1/4 tsp. poultry seasoning, if desired
1 1/2 c. finely chopped celery
Hot water or stock or moisten

Brown chops in heavy skillet. Combine remaining ingredients; add hot water to moisten. Put a peak of stuffing on each chop. Cover tightly. Bake in moderate oven (350 degrees) about 1 hour. Uncover last 15 minutes. Serves 6.