CELERY STUFFING:

1 c. celery, chopped
1/4 c. onion, finely chopped
1/4 c. butter
4 c. fresh dry bread crumbs
1/4 c. minced parsley
1/4 c. chicken broth
1/4 tsp. fresh ground pepper
Salt to taste
2 tbsp. shortening
6 rib pork chops, 1 to 1/4 inches thick (3 lbs.)
1 tsp. salt
Fresh pepper to taste
3 med. size firm red apples, halved & cored

STUFFING: In large skillet saute celery and onion in butter 3 or 4 minutes. Remove from heat; stir in crumbs, parsley, broth, salt, and pepper. Turn into greased 3-quart casserole. Set aside.

CHOPS: Wipe skillet. Melt shortening in skillet; brown chops well. Sprinkle with salt and pepper. Place chops on stuffing. Place apple halves, cut side down on chops. Cover tight. Bake in preheated 350 degree oven for 1 to 1 1/2 hours or until fork tender. Serves 6.