6 double pork chops
Salt & pepper to taste
1/4 c. butter
3/4 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped parsley
Bread crumbs
1/4 c. heavy cream
Dry white wine
Cornstarch

Use 3 tablespoons butter to cook onion and celery until onion is transparent. Add bread. Remove from heat. Add parsley and enough heavy cream to moisten mixture. Stuff pork chops. Close openings with toothpicks. In Dutch oven, melt remaining butter, brown chops and cover with 1 1/4" wine. Bake 1 hour at 350 degrees. Bring wine sauce to boil. Mix cornstarch with a little water and stir into sauce. Serve with chops. NOTE: Carrots may be cooked with chops in sauce.