Stuffed Pork Chops

Ingredients:
- 8 lean pork chops, very thinly sliced and flattened into cutlets (1 lb.)
- 1 chopped onion
- 2 Tbsp. chopped celery
- 2 Tbsp. chopped parsley
- 8 tsp. butter
- 1/2 tsp. salt
- 1/2 tsp. poultry seasoning
- pepper to taste
- 2 c. fresh bread crumbs
- 1/2 c. chicken bouillon, defatted
- 2 Tbsp. flour

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