Have chops slit from fat side to bone to form a pocket.
Saute’ onion, green pepper and celery in butter until lightly browned.
Add 1 t. salt, crumbs, thyme and moisten with water.
Fill pockets of chops and fasten with toothpicks or tie with string.
Brown chops in hot fat in heavy skillet.
Add thickly sliced pared potatoes and cleaned whole carrots.
Sprinkle 1-1/2 t. salt over all.
Cover and bake at 325 degrees F for 1 hour. Remove picks before serving.