4 lg. (1") pork chops
1 c. chopped celery
1 1/2 tsp. sage
1/2 tsp. pepper
4 c. dry bread crumbs
1/2 c. chopped onion
1 1/2 tsp. salt
1/3 c. melted butter

Slit pockets in pork chops. Combine remaining ingredients with just enough water to moisten; mix lightly. Stuff each pork chop. Fasten pocket with toothpicks. Roast in 3" square pan. Cover chops with remaining stuffing. Cover with aluminum foil. Bake for 1 hour at 350 degrees. Uncover the last 10 to 15 minutes of baking.