8 to 10 pork chops
10 or 12 slices of bread
1/4 c. butter
1/2 c. chopped celery
1/4 c. chopped onion
Parsley, salt and pepper
1/2 c. water
1 or 2 cans of cream of mushroom, celery or chicken soup

Brown the pork chops in the butter. Salt and pepper them. Save the drippings. Add the water and cook the onion and celery in the drippings. Stir in the bread crumbs and parsley.

Place the pork chops in a greased baking dish. Put a mound of stuffing on top of each pork chop. Pour the soup over top. Bake 1 hour at 350 degrees.