8 thick cut pork chops with pocket

STUFFING:

2 sticks butter
1 c. chopped celery
2 med. onions, chopped
6-8 c. bread, torn into chunks or unseasoned croutons
2-3 tsp. parsley flakes
1-2 tsp. poultry seasoning
4 eggs, slightly beaten with 1 c. milk
Salt & Pepper to taste

Cook butter, celery and onions until celery is partly done, set aside. In a large bowl mix the remaining ingredients, pour butter mixture over and mix well. Stuff chops. Put in a baking dish and cover with cream of mushroom soup. Bake at 325 degrees until chops are tender.