2 tbsp. butter
1/4 c. chopped onion
1/4 c. chopped celery
1/4 tsp. rubber sage
1/4 tsp. ground thyme
2/3 c. cooked rice
1 (10 3/4 oz.) can cream of mushroom soup, undiluted & divided
1 tbsp. chopped fresh parsley
4 (1") thick pork chops
2 tbsp. vegetable oil
1 - 1 1/2 c. water
1/4 tsp. rubbed sage
1/4 tsp. ground thyme
1/8 tsp. pepper

Melt butter in a small saucepan. Add next 4 ingredients and saute until vegetables are tender. Stir in rice, 2 tablespoons soup and parsley; set aside.

Make pockets in pork chops, cutting from rib side to fat edge of each chop. (Do not cut through fat edge.) Stuff pockets of pork chops with rice mixture.

Heat oil in a large skillet over medium heat. Brown pork chops on both sides; drain off pan drippings. Combine next 4 ingredients and remaining soup; pour over pork chops. Cover, reduce heat and simmer 50 to 55 minutes or until pork chops are tender.