6 double pork chops (1 to 1 1/2 inch thick) pocketed

STUFFING:

2 c. coarsely crumbled cornbread
1/4 c. finely chopped celery
2 tbsp. chopped onions
2 tbsp. chopped parsley
1/4 tsp. salt
Dash of pepper
1/4 tsp. marjoram
1/4 tsp. oregano
1 egg, beaten
3 tbsp. water
2 tbsp. melted butter

When buying pork chops, have them 1 to 1 1/2 inch thick and sliced in the sides to make pocket for the stuffing. For stuffing combine all ingredients. Fill pocket of each chop with 1/3 cup stuffing. Brown chops in a small amount of hot fat in large frying pan. Bake in covered oven proof frying pan or baking pan in preheated moderate oven (350 degrees) about 1 1/2 hours. Makes 6 servings.