8 pork chops, cut 1/2 inch thick
1 c. chopped celery
1/2 c. chopped onion
4 tbsp. butter
2 c. water
1 envelope chicken noodle soup mix
1 tsp. sage
4 c. croutons

Trim fat, cook trimmings and discard. Brown chops in hot fat. Season with salt and pepper. Remove chops. In same skillet cook celery and onions in butter until tender, not brown.

Add water, soup mix and sage. Simmer 5 minutes, add croutons. Stir until moist. Turn into cake pan. Top with browned chops. Cover and bake in 350 degree oven for 45 minutes. Sprinkle with paprika. Makes 8 servings.