4 (1 1/4 inch) rib pork chops
1/2 c. chopped onion
1/4 c. chopped celery
2 tbsp. chopped mushrooms
1 c. soft bread cubes
1 tbsp. chopped parsley
1/8 tsp. salt
2 tbsp. butter
1/8 tsp. thyme
1/8 tsp. sage
2 tbsp. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1/4 c. water

Have butcher cut pockets in pork chops. Saute onions and celery in butter until transparent. Add mushrooms, stir fry 2 minutes. Add bread cubes, salt, thyme, sage, and chicken broth. Stuff chops with dressing, close opening with toothpicks. Sprinkle with salt, pepper, and paprika.

Arrange chops in shallow baking pan; add water. Bake covered at 350 degrees for 45 minutes. Uncover and bake until tender, about 30 minutes longer. If you have extra mushrooms left over, saute in butter and spoon on top when serving.