Stuffed Savory Pork Chops - cooking recipe

Ingredients

1 large pork chop (about 7\" x 1-inch thick)
Stuffing
1/2 cup cubed dry bread
1/8 teaspoon black pepper
1/4 teaspoon salt
1/3 teaspoon ground sage
1/3 cup celery (finely chopped)
1/3 cup onion (finely chopped)
1 egg (well beaten)
1 tablespoon cold water

Preparation

Cut a slit in the middle of the meat to make a pocket, making certain that you cut the pocket all the way to the bone the full length of the pork chop so that you have plenty of room for lots of stuffing.
Make a stuffing by adding the remaining ingredients in a bowl and mixing.
Let the stuffing sit for about 5 minutes so that the dry bread will absorb the liquid.
Stuff the pork chop with all the stuffing.
You can keep mounding it inside the pocket so that the the meat actually forms a mound.
Thread a long piece of button thread or cooking cord through the large needle.
Stick the needle through one side of the meat then through the other side and knot the thread.
Using an overcast stitch gently sew the entire pocket shut.(Do not pull too tightly).
In a hot skillet with a light coating of oil, brown both sides of the meat on both sides.
Turn heat down to medium low, cover with a lid and simmer for about 1 hour until the meat is tender. (Add a few tablespoons of water while simmering only if needed.).
Serve with a nice green salad and a hot vegetable.