Pocket Book Pork Chops

• 6 loin pork chops, cut 1-inch thick
• 1 (4 oz.) can mushrooms and stems or fresh mushrooms, chopped
• 1/2 cup thinly sliced celery
• 2 tablespoons butter
• 1 tablespoon chopped parsley
• 1/4 teaspoon mixed salad herbs
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon sugar
• 1 small egg, beaten
• 1 cup cooked rice
• Cracker crumbs for dusting
• Seasoned pepper

Trim off excess fat from chops and make a slit in each to form a pocket. Saute the mushrooms and celery in butter in skillet; stir in parsley, salad herbs, sugar, and salt; cool slightly. Stir in beaten egg and cooked rice. Spoon about 1/3 cup into each pocket, packing lightly. Pull pocket together with a couple stitches. Dip stuffed chops in canned evaporated milk and roll in cracker crumbs. Brown in skillet in butter. Place in single layer in baking pan. Sprinkle a very little seasoned pepper over chops. Cover and bake at 325 degrees about 1 1/2 hours, until tender. Remove chops to heated platter; garnish with parsley. Make a milk gravy and serve with chops.