6 pork chops (center cut or rig cut, about 1 1/4 inch thick)
2 c. soft bread crumbs
1/4 c. melted butter
1/4 tsp. poultry seasoning
2 tbsp. minced onion
Salt and pepper
1/2 c. water

Have meat man cut pockets in the chops or, with a sharp knife, cut a slit from the fat side to the bone. Combine bread crumbs and next 3 ingredients in a bowl; season to taste with salt and pepper. Fill the meat pockets with stuffing mixture. (Not too full, because stuffing will expand.) Fasten with wooden picks. Heat a skillet over low heat. Place chops in the skillet and fry until brown, about 10 to 12 minutes; turn once. Dip out excess fat in the skillet. Season with additional salt and pepper. Add water.

Cover; simmer 1 hour or until chops are fully cooked and tender. Remove wooden picks. Arrange on a heated platter with sauteed bananas and garnish with parsley, if desired. Make gravy, if desired, by mixing 1 tablespoon flour with pan drippings in skillet; mix in a little water or milk. Return to heat; bring to a boil, stirring constantly, and cook about 3 minutes. Pour over chops or serve in a gravy boat.