6 thick pork chops
2 C Progresso seasoned bread crumbs
1/2 C celery, finely diced
1/2 C onion, finely diced
3/4 t poultry seasoning
3/4 t salt
1/8 t fresh-ground black pepper
1/2 – 1 C water
Cut a pocket into each pork chop. In a mixing bowl, combine the remaining ingredients except the water. Add 1/2 C water and mix well. Add additional water to the stuffing as needed. You want the stuffing to compact together without becoming mushy.
Stuff each pork chop with the stuffing mixture. Fasten the opening with a toothpick, and if necessary, a string lacing.
In a large skillet, sear the fatty edges of each chop to grease the pan. Then brown both sides of each chop. Add 1/2 C hot water and reduce the heat to low. Lay a piece of foil loosely over the pork chops and then cover the pan with a tight lid. Simmer for 90 minutes.
Remove pork chops to a platter.
Pork chop gravy: Mix 1 T cornstarch with 1/4 C cold water and stir into the pan juices. Bring to a boil, stirring constantly until thickened. Spoon over the pork chops.