Ohio herb stuffed pork chops

1/2 pound medium mushrooms
1/3 cup chopped onion
1/3 cup chopped celery
1/2 cup (1 stick) butter
1 cup dried bread crumbs
1/4 teaspoon ground sage
1/2 cup chopped parsley
4 double center loin pork chops with pockets
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried apricots
1 cup dry white wine

Reserve four mushrooms for garnish; thinly slice remainder. Sauté sliced mushrooms, onions and celery in 1/4 cup of butter in a large flame proof baking dish or skillet with an oven-proof handle until tender, about 3 minutes. Add bread crumbs, sage and parsley. Sprinkle chops inside and out with salt and pepper. Reserve four apricots; chop remainder; add to skillet mixture. Stuff chop pockets loosely with mixture. Secure openings with wooden picks. Wipe out dish. Brown chops on both sides in remaining 1/4 cup butter in an ovenproof dish. Pour wine around chops; cover. Bake in a moderate oven; 350 degrees for 1 hour or until chops are tender. Garnish with reserved mushrooms and apricots, and add a few crisp celery tops for color. Makes four servings.