6 double-rib pork chops
1 tsp. poultry seasoning
3/8 tsp. pepper
1 tbsp. minced onion
1/2 c. finely chopped celery
1/3 c. melted butter
3 c. bread cubes
3/4 tsp. seasoned salt
1/4 tsp. ginger
1/4 tsp. dry mustard
2 tbsp. shortening

Have pocket cut in each pork chop. Combine poultry seasoning, 1/4 teaspoon pepper, onion, celery and butter; blend. Add bread; mix stuffing. Fill each pork chop pocket with 1/2 cup stuffing; close opening, securing with toothpicks.

Blend remaining pepper, seasoned salt, ginger and mustard; rub over chops, covering sides well. Brown in hot shortening in ovenproof skillet. Add 1/4 cup water; cover. Bake at 350 degrees for 1 hour or until pork chops are tender. Yield: 6 servings.