Bake at 350 degrees for 1 hour. Makes 4 servings.

1/2 lb. medium size mushrooms
1/3 c. chopped onion
1/3 c. chopped celery
1/2 c. (1 stick) butter
1 c. pkgs. bread crumbs
1/4 tsp. ground sage
1/2 c. chopped parsley
4 double center loin pork chops with pockets
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. dried apricots
1 c. dry white wine

Reserve 4 mushrooms for garnish; thinly slice remainder. Saute sliced mushroom, onions and celery in 1/4 cup of the butter in a large flame proof baking dish or skillet with an ovenproof handle until tender, about 3 minutes. Add bread crumbs, sage and parsley.

Sprinkle chops inside and out with salt and pepper. Reserve 4 apricots; chop remainder; add to skillet mixture. Stuff chop pockets loosely with mixture. Secure openings with wooden picks. Wipe out dish.

Brown chops on both side in remaining 1/4 cup butter in some ovenproof dish. Pour wine around chops; cover. Bake in a moderate oven (350 degrees for 1 hour or until chops are tender. Garnish with reserved mushrooms and apricots, and add a few crisp celery tops for color. Serve with Sweet-Sour red cabbage, if you wish.