Cornbread Stuffing with Porkchops

Two thin cut pork chops

Stuffing:

Leftover cornbread, crumbled (about 2 to 3 cups worth)
1/2 cup onion, chopped
1 egg, beaten
3/4 cup milk
sage
thyme
celery salt
fresh ground pepper

Mix stuffing ingredients

Grease small baking dish
Spoon stuffing mix into pan
Top with both pork chops

Bake uncovered at 375º for 45 minutes.