6 double pork chops with pocket cut along side
1 1/2 c. whole kernel corn
1 1/2 c. sifted bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tbsp. parsley
3/4 tsp. sage
1 c. applesauce
3 tbsp. milk
1 egg
Cooking oil

Combine corn, bread crumbs, salt, pepper, parsley, sage, applesauce, milk and egg. Stuff each chop and skewer shut. Brown in oil on both sides. Place in glass 9 x 12 inch baking dish. Place remaining stuffing around chops. Add 1 tablespoon browning fat to dressing and 3 tablespoons water. Bake uncovered at 350 degrees for 1 hour. Serves 6.