8       Pork Loin Chops  [1/4 inch thick]
 1  cup  Chopped Celery
 ½  cup  Chopped Onion
 4  tbl  Butter
 4  cup  Soft Bread Crumbs
 ½  tsp  Salt
 ½  tsp  Rubbed Sage
         Dash Pepper
         Paprika
 1  cup  Whole Kernel Corn  [8¾ oz, drained]
 
 
 

Season chops with a little salt and pepper.

In small saucepan, cook celery and onion in butter till tender but not brown.

Combine cooked vegetables and remaining ingredients.

Place half the pork chops on rack in shallow roasting pan.

Spoon about 2/3 cup stuffing onto each; top with remaining chops.

Cover pan with foil; bake in 325° oven for 45 minutes or until meat is tender.

Sprinkle with paprika.