Ingredients:
4 large, thick pork chops or butterfly loins 8 slices bread 1 medium onion, chopped 3 eggs, beaten Pork or chicken broth (you can substitute milk) 1/2 teaspoon sage Salt and pepper, to taste

Instructions:
Dredge the pork in seasoned flour and brown in a skillet. Arrange the browned meat in a baking dish with 2-inch-high sides. Preheat the oven to 300 degrees. Break up the bread, including the crust. Add the onion, eggs, sage, salt, and pepper. Then add enough broth or milk to moisten it well throughout. Mix by hand until well blended and moistened. Put a handful of the moistened dressing on top of each browned chop or loin. Smooth the dressing out to cover the meat evenly. Bake for approximately 45 minutes. Any leftovers can be refrigerated for later use. When warmed in the microwave, you’ve got another nice, quick meal. With or without gravy, you’ll enjoy this for a delicious repast.