4 pork chops, 1 inch thick (with pockets for stuffing)
2 slices dried bread
1/2 c. apple, finely chopped
2 tbsp. onion, finely chopped
1/4 c. celery, finely chopped
1/2 tsp. salt
1/8 tsp. pepper
Dash of poultry seasoning

Pork chops should be 1 inch thick. Have the butcher cut a pocket in chop for stuffing (if possible). Soak dried bread in water, then squeeze dry. Mix well with apple, onion, celery and seasonings to make stuffing. Divide stuffing equally and stuff in each chop. Preheat chicken fryer or covered skillet and brown chops on both sides over medium heat. Reduce heat to low. Cook until tender (about 45 minutes).