Stuffed Pork Chops

Source: Jan Taylor

4 pork chops (1 inch thick)
2 tablespoons vegetable oil
3 cups day-old French bread cubes (1/2 inch)
1/4 cup butter or margarine, melted
1/4 cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon poultry seasoning
1 can condensed cream of mushroom soup, undiluted
1/3 cup water

In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan.

Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 stuffing on each pork chop.

Combine soup and water; pour over chops. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear.

Makes 4 servings.