Baked Stuffed Pork Chops - cooking recipe

Ingredients

1/4 c. margarine
1/2 c. finely chopped onion
2 Tbsp. finely chopped celery
1/2 c. hot water, canned broth or stock
3 1/2 c. Kellogg's Croutettes stuffing mix
4 pork chops (1 1/2-inches thick), cut with pocket
salt
pepper

Preparation

Melt margarine in medium saucepan.
Add onion and celery and cook over low heat until tender.
Add water or stock and bring to boil.
Remove from heat; add stuffing mix all at once, tossing lightly, until moist.