1 (6 oz.) pkg. cornbread mix
1/4 c. butter
6 (1 inch) thick pork chops (with pocket cut for stuffing)
1 c. hot water

Mix contents of vegetable-seasoning packet (from cornbread stuffing mix), water and butter in bowl; stir in crumbs. Fill pork chop pockets with stuffing. Arrange chops in 13 x 9 inch baking pan. Bake at 350°F 60 minutes or until cooked through. Bake any remaining stuffing in a casserole for 30 minutes.

Makes 6 servings.