Stuffed Pork Chops

• 1/2 c. celery, chopped
• 1/2 c. mushrooms, chopped
• 1 Tbsp. onion, chopped
• 2 Tbsp. butter
• 1 Tbsp. snipped parsley
• 1/4 tsp. salt
• 1/2 c. dry bread crumbs
• 6 pork chops (1 1/2 to 2 inches thick)
• 2 eggs, slightly beaten
• 2 Tbsp. milk
• 3/4 c. fine dry bread crumbs
• 1/2 tsp. salt
• dash of paprika

1. Heat oven to 400u0b0.
2. Cook and stir celery, mushrooms and onion in butter until onion is tender.
3. Stir in parsley, salt and 1/2 cup bread crumbs.
4. Trim fat from pork chops.
5. Make a slit in each to form a pocket.
6. Fill pocket with celery mixture.
7. Dip each pork chop into mixture of eggs and milk.
8. Roll in mixture of 3/4 cup bread crumbs, 1/2 teaspoon salt and the paprika.
9. Place in ungreased 9 x 13-inch pan.
10. Bake, uncovered, 30 minutes; turn pork chops over.
11. Bake about 15 minutes or until pork chops are tender.

celery, mushrooms, onion, butter, parsley, salt, bread crumbs, pork chops, eggs, milk, bread crumbs, salt, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564702 (may not work)