8 double thick pork chops with pocket
1 tbsp. powdered sage
1 tbsp. salt
1 tbsp. pepper
5 tbsp. butter
1 onion, finely chopped
2 c. coarse soft bread crumbs
Flour
Egg wash - beat 1 egg with 1/4 - 1/2 c. milk
Fine dry bread crumbs
Parsley

Reserve 1 teaspoon of the sage and a little salt and pepper for the stuffing; mix the remainder. Rub the chops on both sides with spice mixture. Melt butter in a sauce pan and when hot add onion; cook slowly until soft. Remove from heat and add bread crumbs, the reserved sage, salt and pepper. Mix well. Divide into 8 portions. Stuff into pork chop pockets. Roll each in flour, then in egg wash and the dry crumbs. Heat fat for frying them (use fat cut off from the edge of chops) in a heavy shallow pan or skillet; brown quickly on both sides. Stand them side by side in a roasting pan, pocket sides up. The row of chops will resemble a roast loin of pork. Add water. Bake at 325 degrees for about an hour. At serving time garnish with parsley.