6 pork chops
1/2 c. chopped onion
1 clove garlic
1/2 lb. bulk Italian sausage
1/2 tsp. parsley
1/2 tsp. basil
1/4 tsp. oregano
1/2 c. celery, chopped
1 egg or 1 can cream of mushroom soup
3 c. dried bread softened in water
Salt & pepper to taste

Brown pork chops in small amount of cooking oil. Remove from pan and set aside. Saute onion, garlic, parsley, basil, oregano and celery. Add sausage and brown until well done. Put softened bread in a large bowl, add sausage mixture and egg (or soup). Mix well.

Pour about 1/4 cup water in a roasting pan or large casserole, put a layer of pork chops, spread dressing over chops and alternate layers, ending with dressing. Bake 1 hour with lid and remove lid, bake 20 minutes more.