4 thick pork chops
Salt and pepper
2 c. dry bread crumbs
1 c. cracker crumbs
1/2 tsp. poultry seasoning
Sage to taste
1/4 c. chopped onions
3 tbsp. butter
Flour
4 tbsp. oil
1 can mushroom soup

Cut pocket in each chop. Season with salt and pepper to taste. Combine bread crumbs and cracker crumbs, 1/8 teaspoon pepper, poultry seasoning and sage in bowl. Saute in butter onion, then add bread mixture and mix well. Add water to moisten. Fill pork chops with bread mixture and secure with toothpicks. Dredge pork chops with flour. Brown in oil in skillet. Add mushroom soup. Cover skillet. Bake 1 hour at 350 degrees.