Corn-Stuffed Pork Chops

Directions

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   Season chops
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   with
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   salt
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   and
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   pepper. Cook celery and onion in butter
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   until
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   tender,
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   but not brown.
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   In large bowl combine the
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    bread crumbs,
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    drained
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    corn,
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    salt, sage
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    and pepper.
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    Add celery
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    and onion; mix well.
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    Spoon about 1/3 cup of stuffing mixture
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    into each chop.
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    Place stuffed chops in a 15 x 10 x 1-inch baking pan. Cover with foil.
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    Bake in 350° oven for 45 minutes.
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    Remove
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    foil.
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    Continue baking 30 to 35 minutes more or until
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    meat is tender.
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    Spoon pan juices over meat and sprinkle with paprika.