4 pork chops, 1 inch thick
1 tsp. dry mustard
2 c. bread crumbs
1 tbsp. chopped onion
1/2 tsp. sage (or less)
1 tsp. salt
Water

Trim bits of fat off chops. Spread chops with mustard and brown well on 1 side in heavy skillet. Turn and top browned side with stuffing, made of the rest of the ingredients with just enough water to moisten. Pack the stuffing on each chop to make it double thick. Top each with a few bits of fat and cover. Bake in 350 degree oven for 30 minutes. Uncover and bake 20 minutes more, until stuffing is crisp and brown. (You may also have butcher cut pockets in 1 inch thick chops and stuff the pocket.)