1 c. sliced celery
1/2 c. chopped onion
1/3 c. butter
2 c. dry bread crumbs
1/2 c. seedless raisins
1/2 tsp. sage
1/2 tsp. salt
Dash of pepper
Hot water
6 pork chops, 1" thick
1 (10 oz.) jar Kraft pure currant jelly

Cook celery and onion in butter until tender. Add bread crumbs, raisins, seasonings and enough water to moisten; mix well.

Cut pockets in chops, filling with dressing. Press edges of opening together and secure with toothpicks. Brown slowly on both sides. Cover, cook on low heat or bake at 350 degrees, 1 hour; adding small amount of water if necessary. Spoon jelly over chops and continue cooking for 10 minutes.