Pork Chop Loaf

Select six (6) 1/2"- 3/4" thick pork loin chops. Brown in a little
hot fat; season. Make Celery-Onion stuffing.

Turn an 8 1/2" X 4 1/2" x 2 1/2" loaf pan on end and tilt, to fill.
Place a chop, fat side out, against the end of the pan. Spoon
dressing atop. Continue to alternate chops and dressing, ending with
a chop at the other end. If desired run skewers through the part
of the chop that is out of the pan. Bake at 325 degrees about an
hour or until chops are done.

Celery-Onion Stuffing

1 cup chopped onion
1 cup chopped celery
1/4 cup butter
4 cups slightly dry bread cubes
1 tsp salt
1/4 tsp pepper
1/4 tsp sage
1/4 cup finely chopped parsley

Cook 1 cup chopped onion, and 1 cup chopped celery in 1/4 cup butter.
Combine 4 cups slightly dry bread cubes, 1 tsp salt, 1/4 tsp pepper, 1/4
tsp sage, 1/4 cup finely chopped parsley. Add onions and celery and mix
well.


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