Method: Pit, skillet or dutch oven
Time: About one hour (two to three hours in pit)
Yield: 6 servings

Prepare stuffing:

½ loaf bread 2 stalks celery 1 teaspoon salt 6 thick pork chops, filleted

2 or 3 eggs sage, thyme to flavor milk as needed for desired moisture

Stuff center of pork chops or place stuffing in bottom of pan and place pork chops on top. Select desired cooking method.
Variation: Lamb chops can be used.

-- Submitted by: Judy Stockwell