Pound 1 1/2 lbs. de-boned pork chops or other cut of pork into thin cutlets 1/2 inch thick 1 x 2 inch pieces. Run a piece of uncooked bacon down the center of each cutlet lengthwise and roll up.

Finely dice a small piece (about 1/8 lb.) salt pork and fry until nuggets are golden brown. Remove salt pork nuggets and set aside. Dredge roll-ups in 1 heaping Tablespoon bread crumbs mixed with an equal amount of flour, gently shake off excess breading, and brown on all sides in the hot salt pork drippings.

For easier handling, the roll-ups may be fastened with toothpicks or tied with thread, but be sure to remove these before serving. Transfer browned roll-ups to pot, add the drippings, salt-pork nuggets, 4 oz. finely chopped fresh mushrooms, and 3 Tablespoons water and simmer covered on low heat about 20 minutes.

Add 1 grated onion and 1 stalk grated celery, mixing ingredients gently, add a little more water, and continue simmering until meat is tender. Salt & pepper to taste and serve with mashed potatoes and a crispy salad dressed with vinaigrette.