Stuffed Pork Chops - cooking recipe

Ingredients

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

Preparation

Heat oven to 400\u00b0.
Cook and stir celery, mushrooms and onion in butter until onion is tender.
Stir in parsley, salt and 1/2 cup bread crumbs.
Trim fat from pork chops.
Make a slit in each to form a pocket.
Fill pocket with celery mixture.
Dip each pork chop into mixture of eggs and milk.
Roll in mixture of 3/4 cup bread crumbs, 1/2 teaspoon salt and the paprika.
Place in ungreased 9 x 13-inch pan.
Bake, uncovered, 30 minutes; turn pork chops over.
Bake about 15 minutes or until pork chops are tender.