8 pork chops
1 c. chopped celery
1/2 c. chopped onion
4 tbsp. butter
2 c. water
1 env. chicken noodle soup mix
1 tsp. sage
4 c. plain croutons or dry bread cubes

Trim chops, brown in 1 tablespoon fat. Salt and pepper chops. Remove chops. Cook celery and onion in butter until tender but not brown. Add water, soup mix, and sage. Simmer five minutes. Add croutons; stir until moistened. Turn into baking dish. Top with browned chops; cover and bake 45 minutes at 350 degrees. Sprinkle with paprika.