Patsy'S Stuffed Pork Chops - cooking recipe

Ingredients

2 sq. pans yellow cornbread, already cooked
3 stalks celery, finely chopped
3 large onions, finely chopped
3 to 4 Tbsp. ground sage
1 stick Parkay margarine
3 eggs, beaten
1/2 c. water

Preparation

Crumble the cornbread in a large bowl; set aside.
Melt the margarine on low heat in a medium-sized frying pan.
Saute onions and celery in the melted margarine until tender and onions are transparent.
Add to the cornbread.
Add eggs, sage and water. Mix well with your hands.
Use mixture to stuff pork chops.