6 pork loin chops cut 1 1/4 inch thick
1/2 c. chopped celery
1/3 c. chopped onion
2 tbsp. butter
1 1/2 c. soft bread crumbs (2 slices)
1 can (8 3/4 oz.) whole kernel corn, drained
1/2 tsp. salt
1/4 tsp. ground sage
Dash of pepper
Paprika

Cut 1 1/2 to 2 inch slit into fatty side of chops. Insert knife into slit drawing from side to side to form a larger pocket inside the chop. (Or do like I do, have your butcher do it.)

In saucepan cook celery and onion in butter over medium heat for 5 minutes. Stir until tender but not brown.

Combine bread crumbs, drained corn, salt, sage and pepper. Add the cooked celery and onions. Using a tablespoon carefully spoon about 1/3 cup of the stuffing into pocket of each chop.

If desired, securely close pockets with 1 or 2 toothpicks. As each chop is stuffed, place in 15 x 10 x 1 inch baking pan. If desired, you may use rack to keep meat from resting in pan juices during cooking.

Carefully cover pan with foil, crimping edges to side of pan. Bake in 350 degree oven for 45 minutes. Be careful and lift foil from pan (steam). Continue baking uncovered for 30 to 35 minutes longer. Before serving spoon juices over chops and sprinkle with paprika.