In an oblong pyrex dish stand a pork chop sideways; place a dressing pattie beside it; another pork chop and repeat until the dish is full and a pork chop is on either end. Bake at 350 degrees for 1 hour (this depends on the thickness of the pork chops). I usually start them uncovered. When they begin to brown on top, I cover them with aluminum foil until the last 15-20 minutes, then uncover.

DRESSING:

1 c. stale bread crumbs
1 c. crumbled corn bread
1/2 c. chopped celery
1/2 c. chopped onions
1/4 stick butter
2 tbsp. parsley flakes
1/2 tsp. poultry seasoning
1/2 tsp. sage
Salt & pepper
1 egg

Cook celery, onions and seasonings in small amount of water with 1/4 stick of butter for about 5 minutes. Take off burner. Stir in 2 cups of crumbs, cool, stir in one whole raw egg.

Form patties to fit size and thickness of chops. If looking too dry, for extra taste or if too much grease forms, add 1 can of condensed cream of celery or cream of mushroom soup over top of all in the last 15 minutes of cooking.