Step 1

Preheat oven to 350° In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well.

Step 2

Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks.

Step 3

Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops.

Step 4

Cover and bake 20 minutes; uncover and continue to bake until thermometer reads 145° and juices run clear, 15-20 minutes longer. Remove string or toothpicks before serving. If desired, thicken pan juices and serve with pork.