6 large thick pork chops

1 1/2 cups bread crumbs

1 onion, minced

3 tablespoons melted butter

1 egg, beaten

1 teaspoon salt

1/8 teaspoon pepper

1/4 cup hot water

1/2 teaspoon sage

1 can mushroom soup

1 cup hot water

Mix crumbs, melted butter, seasoning and beaten eggs. Add 1/4 cup hot water to make filling. Cut a pocket in each chop and fill with bread stuffing. Saute chops in a little fat until slightly browned; place in a roasting pan. Add 1 cup hot water to fat in pan that chops were browned in; add the mushroom soup. Pour over chops. Bake at 325 degrees for 1 hour.