4 (1") thick pork chops, trimmed well (cut a pocket in lg. side)
1/2 pkg. Pepperidge Farm cornbread or bread dressing, or mix of both
1/2 c. fine chopped onion
1/2 c. fine chopped celery
1/2 tsp. poultry seasoning
1/4 c. chopped mushrooms
1/4 c. butter
1/2-3/4 c. boiling water

Put butter in pan and saute vegetables and mushrooms. Toss with dressing mix and seasonings. Add enough boiling water to moisten well. Salt and pepper chops. Stuff the pockets of each chop with dressing and use toothpick or skewer to hold edges together.

In large skillet on medium-high heat, brown chops on both sides. Transfer to casserole dish. Use a couple of spoons of water to deglaze pan and pour drippings in with cups. Bake covered for 1 hour and 15 minutes. If you want more dressing and use rest in buttered dish. After stuffing chops, add a little more water to stuffing and bake with chops in same oven, putting it in 30 minutes later.