1    Med. onion, chopped
1/4 c  Bell pepper, chopped
2 tb Butter
1 c  Herb seasoned stuffing mix
Salt and pepper to taste
2    Cloves garlic, chopped
1    Stalk celery, chopped
1 c  Kernel corn, drained
1/4 ts Poultry seasoning, or thyme
4    Thick boneless pork chops

Slit pockets in chops. Cook onions and pepper in butter. Mix corn,
crumbs (stuffing) and seasoning in bowl, pour onion mixture over and mix
lightly. Stuff chops. Place in shallow pan. Bake 1 hour at 350 F.

J.P.–Baton Rouge, La.