STUFFED PORK CHOPS

5 double rib pork chops   
1/2 cup finely diced celery
1 & 1/2 cups fresh bread crumbs    seasoned (Progresso Italian fine)
2 teaspoons melted butter
1/4 teaspoon poultry seasoning   
Flour
1    teaspoon salt   
Milk

Have butcher make a pocket for dressing on inside of each chop,
with opening between the two bones. Wipe chops with damp cloth.
Lightly mix together the crumbs, seasonings, celery, and melted
butter, and stuff into drops. Lay in a baking dish or skillet (not one
with a wooden handle), and sprinkle with flour. Pour in milk to a
depth of about 1/2 inch; do not cover the chops with it. Cover and
bake in a moderately slow oven (325° F.) for about 2 hours, or until
chops are perfectly tender, removing cover for the last half hour.

Filling and tastey... Beware!