6 rib chops (1 1/2" thick)
1 1/2 c. bread crumbs
1/2 c. hot water
2 tbsp. minced celery
2 tbsp. minced onions
2 tbsp. butter
Salt & pepper
1/2 tsp. dry mustard
1/4 c. flour

Cut pocket in the pork chops. Moisten bread crumbs with hot water; then add celery, onions and butter. Season with salt and pepper. Stuff pork chops and close with long toothpicks. Dip chops in a mixture of flour and mustard and brown in small amount of fat.

Arrange chops in casserole and add 1 cup of water. Cover and bake 1 hour at 350 degrees. Lamb or veal chops may be used instead of pork chops.