1/4 c. chopped onion
1/2 c. chopped celery
1/4 c. butter
3 c. cheese-herb croutons
1 lg. can sauerkraut
1 c. water
1 bouillon cube
6 pork chops, 1 or 2 inches thick

1. Saute onion and celery in butter until tender.

2. Dissolve bouillon cube in water.

3. Add croutons to onions and celery.

4. Pour bouillon over croutons, onion and celery.

5. Make pocket in each chop by cutting through from outside edge to bone.

6. Fill each cavity with stuffing.

7. Rinse and drain sauerkraut. Put in roasting pan.

8. Arrange on sauerkraut.

9. Bake at 350 degrees until meat is browned and tender, 1/2 hour.