6 pork chops
2 tbsp. shortening
1 c. chopped celery
1 egg
2/3 c. milk
1/4 tsp. sage
1 (10 oz.) pkg. cornbread easy mix
2 tbsp. flour
Dash of salt and pepper

Trim and remove bone from pork chops. Brown chops in shortening. Add 1 cup water, cover and simmer 35 minutes or until tender. Transfer pork chops to a greased baking dish and set the cooking liquid aside to make gravy later. Sprinkle celery around chops. For topping, put egg, milk, and sage into corn bread mix. Mix until egg is completely blended. Cover pork chops and celery in baking dish with batter. Bake at 425 degrees for about 20 minutes.