6 pork chops, browned
1 can cream of mushroom soup
1 can skim milk
1 sm. chopped onion
3 bread slices, broken in sm. pieces
2 tbsp. butter, melted

Brown pork chops and place in a 9 x 13 inch pan, break up bread and chop up onion. Mix together with 2 tablespoons melted butter. Add salt and pepper and a dash of sage. Spoon stuffing over pork chops. Place in center of chops.

Mix soup and milk together until blended. Carefully pour over pork chops and stuffing. Bake 1 hour or until all is hot. Use gravy for your potatoes or pour over rice.

If you see someone without a smile - give him one of your own.
PORK CHOPS WITH WILD RICE

4 loin chops
1 c. wild rice
1 can onion soup
1/2 c. dry white wine
1 tart apple, cored & cut in slices

Wash rice well and allow to set in bowl, covered with water, for 4-5 hours, stirring occasionally. Drain and turn into buttered casserole. Add soup and wine. Mix with rice.

Brown chops in small amount of oil. Season and place on top of rice in casserole. Cover and bake 1 hour at 325 degrees. Place a slice of apple on each chop and continue baking for 30 minutes.