8 (1 inch) pork chops
1 loaf bread, toasted
1 c. finely cubed, pared tart apples
1/2 c. finely ground onion
1 c. finely ground celery
3 eggs
3/4 tsp. sage
Salt
Pepper
Sm. pieces of suet

Simmer the suet for about an hour in water to make hot broth for the dressing.

Make a slit into the outer side of chops about halfway through, almost to the fat side, cutting a pocket. Salt and pepper the chops inside and out.

Dressing: toast bread and break into cubes. Mix thoroughly with some of the broth from the suet. To this, add the onion and celery that has been ground. Beat in eggs, 3/4 teaspoon sage, salt and pepper. Add more broth as needed to keep it very moist. Fold in the apples.

Place the pork chops in a large greased pan and fill each pocket with some of the dressing. Then spread remainder of dressing between the pork chops. Bake in a 350 degree oven for one hour. Serves 8.