Stuffed Pork Chops
|Rib chops/Loin chops||6 (3/4 Or More Inches Thick With Pockets Cut, Trim Off Excess Fat.)|
|Bread crumbs||1 Cup (16 tbs) (For Preparing Dressing)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs) (Enough To Moisten Dressing)|
Fill pockets with dressing and sew together or fasten with toothpicks.
Sear in hot skillet, then place in 9 x 13 inch baking dish.
Dilute 1 can cream of mushroom soup with 1/3 can milk and cover the chops with the soup.
Cover pan with foil and bake at 350° about 1 hour.