Stuffed Pork Chops

Prepare the pork chops:

1. If the pork chops do not already have a pocket cut in them, slice the meaty side of the pork chop in half almost to the bone so that it creates a pocket.
2. On both sides, sprinkle the pork chops with salt and pepper. 
3. Heat the oil in a skillet over medium heat. Once the oil is hot, sear the pork chop on both sides just until golden brown.
4. Remove the pork chops to a plate.

Prepare the stuffing:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a skillet, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes.
3. In a large bowl, combine the bread cubes, butter mixture and the remaining stuffing ingredients. Mix well. 
4. Stuff about 1/2 cup to 3/4 cup stuffing in each pork chop so that it fills the pork chops and also sticks out a little bit. This will give the pork chop a pretty look!
5. Spray a cast iron skillet or baking pan, either 9x13" or a bit smaller, with cooking spray. Place the chops in the prepared pan.
6. Arrange the remaining stuffing around the pork chops. 
7. Bake the pork chops for about 20-25 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. At this temperature there will be a blush of pink in the pork which means they will be nice and juicy!
8. Allow the chops to rest for 3-4 minutes, then serve. Top with fresh herbs such as fresh parsley.
9. Store any leftovers in an airtight container in the fridge for up to 3 days.