In small saucepan combine water, onion, celery, and butter, bring to a boil and then simmer on low until the vegetables are tender. Add the mixture to the bread crumbs and mix until moistened. Use less water for a dryer stuffing and more water if you like it very moist.
Either have the butcher cut the pockets in the pork chops, or cut them yourself with a sharp knife. (I highly recommend having the butcher do it, they don't usually charge anything for this service). Fill the pockets with the stuffing and hold it in with toothpicks stuck down through the opening, sort of like the castle gates when they are closed!!
You can brown them or not as to your taste. Place in a pan, add a small amount of water and bake, covered, at 350 for about 1 hour, until tender but not dry. You can also place these in a crockery cooker and cook on low for 8 hours.
MidWest Farm Night
