&nb sp;  INGREDIENTS

2 Tbs. butter
1 onion, chopped
1 rib celery, chopped
3/4 pound mushrooms. cut into thin slices
1 tsp. dried thyme
1/2 pound baguette (or other crusty bread), cut into 1/2-inch cube (1quart)
1 tsp. salt
1/2 tsp. fresh-ground black pepper
1 1/3 cups canned low-sodium chicken broth
3 eggs, beaten to mix
2/3 cup half and half
1 Tbs. cooking oil
4 center-cut pork chops, 1-inch thick


          DIRECTIONS

Heat the oven to 325F. Butter a 9-by-13inch baking dish or a gratin dish of similar size. In a large nonstick frying pan, melt the butter over moderately low heat. Add the onions and celery; cook, stirring occasionally, until starting to soften, about 3 minutes. Increase the heat to moderately high. Add mushrooms and thyme and cook until mushrooms start to brown, about 5 minutes. Remove the pan from the heat. Stir in bread cubes, 3/4 tsp. of salt, and 1/4 tsp. of pepper. Transfer the mixture to the prepared baking dish.

Stir together the broth, eggs, and half-and-half. Pour mixture evenly over mushrooms and bread. Put the dish in the lower third of oven and bake for 25 minutes.

Meanwhile, heat the oil in frying pan over moderate heat. Sprinkle the remaining 1/4 tsp. each salt and pepper over pork chops. Add chops to the pan and brown, about 3 minutes per side, Remove chops from pan. Remove bread pudding from oven after it bakes for 25 minutes and set the pork chops directly on top. Return to the oven and cook until the meat is done and pudding is just set, 10 to15 minutes longer.