4 loin pork chops, 3/4" thick
1 to 2 tbsp. shortening
Salt & pepper
3 c. soft bread crumbs
1/4 c. finely chopped onion
1/4 c. finely chopped celery
1 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. pepper
1/8 to 1/4 tsp. sage
1 chicken bouillon cube
1/2 c. hot water

Brown pork chops slowly in melted shortening. Season to taste with salt and pepper. Combine bread crumbs, onion, celery, parsley, salt, pepper and sage and toss lightly. Dissolve chicken bouillon cube in hot water and add to bread crumb mixture. Toss lightly to moisten. Form dressing in shape of chops in a greased baking dish. Place a chop on each mound of dressing. Bake in a preheated 350 degree oven 1 hour. Makes 4 servings.