4 pork chops
2 c. (2 slices) soft bread cubes
2 tbsp. onion, chopped
2 tbsp. butter, melted
2 tbsp. water
1/4 tsp. poultry seasoning
1/4 tsp. sage
1 can cream of mushroom soup
1/3 c. water

Preheat oven to 350 degrees. Grease bottom of fry pan. Brown chops over medium heat, turning once. Place chops in single layer in shallow 2 1/2 quart casserole dish. Mix together bread cubes, onion, butter, water and seasonings. Top each chop with 1/4 of mixture. Combine soup and 1/3 cup water in fry pan used for browning chops; pour over chops and stuffing. Bake covered 1 hour or until chops are tender.

TIPS: Cream of celery or golden mushroom soup is also good. This recipe may be assembled up to a day ahead and baked just before serving.