Stuffed Pork Chops

For the stuffing:

• 2 cups bread crumbs (real dry or toasted if the crumbs aren't stale enough. This is real important)
• 2 tbls. butter
• 1 stalk celery, chopped
• 1 onion, small, chopped
• 2 tbls. parsley
• 1 chopped apple
• 3 tbls. raisins (optional)
• salt and pepper to taste
• 1/2 tsp. poultry seasoning (less if you don't like the flavor)
• 1 cup hot water

Sauté the celery, onion and parsley in the butter, and add sautéed mixture to bread crumbs. Add the apple, raisins, salt and pepper and poulty seasoning and mix well.

Add the hot water --- a little at a time --- until stuffing is soft and moist.

Use 1" thick pork chops or if you have to use thin ones, you can make do with them. Slit a pocket in the outer edge of pork chop all the way to the bone. Salt and pepper and brown each side of pork chop (if using thin chops, brown only one side). Stuff pocket of pork chop with stuffing, wrap in foil and bake at 350° F. (with thin chops, place stuffing on the unbrowned side of the chop, and wrap in foil and bake.)

If you have any dressing left over after you have stuffed the pockets, just put it around the pork chops before you wrap the foil around them.