1 c. stale bread cubes
1/2 c. chopped celery
1/2 c. chopped onion
1 tbsp. fresh thyme leaves
1 tsp. fresh chopped sage
Salt & pepper
1/4 c. milk
6 pork chops, cut about 1 inch thick
2 tbsp. oil
1 (14 1/2 oz.) can chicken broth
1 tbsp. cornstarch

Combine bread cubes, celery, onion, thyme, sage and salt and pepper to taste. Moisten mixture with milk. Set aside.

Use sharp paring knife to trim any fat in excess of 1/4 inch from edge of chops. Cut horizontal slit 1 1/2 to 2 inches long through fat, then insert knife into slit and draw from side to side to form pocket. Repeat for each chop.

Lightly spoon about 1/4 cup stuffing into pocket of each pork chop. Securely close pocket opening by inserting 2 wood picks. Snip off picks level with surface.

Saute chops in oil over medium heat until browned on both sides. Add enough broth to keep chops from sticking, reduce heat, cover and simmer 30 minutes, adding more broth as needed.

Remove chops and keep warm. Dissolve cornstarch in small amount of water. Stir into pan juices and cook, stirring constantly, until thickened. Serve over chops. Makes 6 servings. NOTE: Remove wood picks before serving.