8 pork chops, cut 1/2 inch thick
1 c. chopped celery
1/2 c. chopped onion
4 tbsp. butter
2 c. water
1 envelope chicken noodle soup mix
1 tsp. rubbed sage
4 c. plain croutons or dry bread cubes

Trim fat from chops. In large skillet, cook trimmings until about 1 tablespoon fat accumulates; discard trimmings. Brown chops in hot fat; season with a little salt and pepper. Remove chops.

In same skillet, cook celery and onion in butter until tender but not brown. Add water, soup mix and sage. Simmer 5 minutes; add croutons. Stir until moistened. Turn into 13 1/2 x 8 3/4 x 1 3/4 inch baking dish; top with browned chops. Cover and bake in 350 degree oven for 45 minutes. Sprinkle with a little paprika. Makes 8 servings.