Toast fresh breadcrumbs from day-old sourdough, blended
In a skillet over medium heat, melt butter and add breadcrumbs, scallions, garlic, parsley, herbs, salt and pepper
Stir to incorporate and lightly cook for a few minutes
Add chicken broth and stir
Transfer mixture to a large mixing bowl and allow to cool for a few minutes
Stir in Monterey jack cheese and Parmesan cheese
With a thin knife, cut a large, deep pocket into each pork chop
Fill the pocket with stuffing
Season entire chop with Sweet Preacher pork rub
Bake, air fry, grill, or smoke the stuffed chops at 350°F
Cook until meat reaches at least 145°F and the deepest part of the stuffing reaches at least 130°F
Slice and serve
