Preparation:
Preheat oven to 325.
In a small skillet, melt buttet Add celery and onion and saute' until tender. Mix with bread crumbs, egg, salt, sage, and giblets and moisten with milk or broth.
Fill pockets of chops and fasten together with toothpicks. Sear chops in a hot skillet with a little fat, then place them in a baking dish. (Remaining dressing can be added around the sides of the chops.)
Bake one hour covered, then 20 minutes uncovered. Makes 4 serving |