6 pork chops
1/2 c. water
2 tbsp. butter
1/4 c. chopped celery
2 tbsp. minced onion
2 c. soft bread crumbs
3/4 tsp. salt
1/4 tsp. sage or to taste
1/4 tsp. poultry seasoning
Dash of pepper
1 (8 oz.) can cream corn
1 or 2 boiled eggs, chopped (optional)

Brown chops in Dutch oven. Add water and cover tightly with lid or foil. Bake 45 minutes to 1 hour.

Prepare stuffing: Melt butter in skillet. Add celery and onions and saute. Add to bread crumbs along with seasonings. Toss with corn. Spoon over chops and bake 1/2 hour longer uncovered at 350 degrees.