6 double loin pork chops
1/3 c. minced onion
2 tbsp. drippings
4 tbsp. minced parsley
1 c. fine dry bread crumbs
Flour, seasoned with salt and pepper
1/2 c. chopped nuts
1 tsp. salt
Freshly ground pepper
1/4 tsp. nutmeg
1 3/4 c. evaporated milk, undiluted

Trim chops and saute fat to make drippings. Saute onions in drippings until transparent. Remove from fat and add to combined parsley, bread crumbs, nuts, and seasonings. Moisten with 3/4 cup milk. Cut pockets in chops; fill with stuffing and skewer securely. Dredge chops in seasoned flour and brown in fat in which onion was cooked. Place in baking dish and pour over remaining milk diluted with 1/2 cup water. Bake in moderate oven (350 degrees) for 1 hour until tender and well done. Serves 6.