6 pork chops
2 tbsp. butter
1/4 c. chopped celery
2 tsp. minced onion
Salt & pepper to taste
1/2 pkg. Pepperidge Farm herb stuffing mix
1/2 c. or more chicken broth
1 can cream of mushroom soup
1/3 c. water or white wine

Brown chops on both sides and place in casserole. Saute celery and onion in butter until soft. Mix dressing with vegetables, and broth to desired consistency. Place a mound of stuffing on each chop. Dilute soup with water or wine and pour over all. Bake covered 45 minutes, then uncover for 15 minutes in 350 degree oven. Serves 4 to 6.