4 double pork chops
2 c. soft bread crumbs
3/4 c. chopped celery
1 tbsp. chopped parsley
4 tbsp. minced onion
1/2 tsp. sage
1/4 tsp. thyme
1 1/2 tsp. salt
1/8 tsp. pepper
1 egg
1/4 to 1/2 c. boiling water
3 med. sized sweet potatoes
2 apples

Have butcher cut a pocket in pork chops. For stuffing mix bread crumbs, celery, parsley, onion, sage, thyme, salt and pepper and moisten with egg and water. Fill pork chops and fasten with toothpicks. Brown on both sides in frying pan and add potatoes, pared, and cut in eighths. Cover, reduce heat, simmer for 30 minutes. Add apples, pared, cored and cut in 1/2 inch slices. Replace cover and cook 10 minutes or until apples are tender. Serve with cold slaw. Serves 4.