Stuffed Pork Chops

Directions

1. 1
   Lightly pound the cutlets to make them into thin fillets.
2. 2
   Melt half the butter and saute the onion, parsley, and celery over gentle heat.
3. 3
   Add the seasonings.
4. 4
   Remove from the heat and place in a bowl.
5. 5
   Add the bread crumbs, dampened with a bit of water and mix gently.
6. 6
   Divide into 8 equal portions and place each on a pork fillet.
7. 7
   Roll and secure with a skewer or tie with string.
8. 8
   Dredge in flour sprinkled on waxed paper.
9. 9
   Brown in a frying pan, using the rest of the butter.
10. 10
    Add the chicken stock, lower the heat, cover and cook very slowly, about 1 1/2 hours.