1 pkg. Pepperidge herb stuffing
4 hard boiled eggs
1 can cream of chicken soup
1/2 stalk celery
1 tbsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
1 sm. onion
4-6 pork chops

Wash celery and chop. Cook tender. Boil eggs and chop fine. Chop onion fine. Mix stuffing, cooked celery, cream of chicken soup, salt and stuffing. If not moist enough use celery water. Rub baking dish with butter and put mixture in dish. Salt and pepper pork chops and put on top of dressing.

Preheat oven to 400 degrees. Put in oven and broil until chops begin to brown. Turn over. Turn oven back to 350 degrees and bake about 1 hour or until chops are thoroughly cooked.