8 rib pork chops, each cut about 1 1/2 inches thick
2 tbsp. butter
1/4 c. minced celery
2 tbsp. minced green onion
1/2 sm. garlic clove, minced
2 c. cubed rye bread with caraway seed
1 egg
Salt and pepper

Preheat oven to 325 degrees. With a sharp knife, next to bone, cut the meat of each pork chops horizontally to form a pocket.

In a 2 quart saucepan over medium heat, in hot butter, cook celery, green onions and garlic until tender, about 5 minutes. Remove from heat; stir in bread, egg and 1/4 teaspoon salt until well mixed. Stuff each chop with stuffing, sprinkle meat on both sides with salt and pepper.

On rack in open roasting pan, arrange pork chops in one layer. Bake 1 hour and 15 minutes or until chops are fork tender. Arrange pork chops on warm platter. Prepare gravy, using chicken broth for liquid. Spoon some gravy over chops and serve the rest in gravy boat.

Serves 8.