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.

On both sides, sprinkle the pork chops with salt and pepper.

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.

Remove the pork chops to a plate.

Preheat the oven to 350 degrees Fahrenheit.

In a skillet, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes.

In a large bowl, combine the bread cubes, butter mixture and the remaining stuffing ingredients. Mix well.

Stuff about ½ cup to ¾ 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!

Spray a cast iron skillet or baking pan, either 9x13" or a bit smaller, with cooking spray. Place the chops in the prepared pan.

Arrange the remaining stuffing around the pork chops.

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!

Allow the chops to rest for 3-4 minutes, then serve. Top with fresh herbs such as fresh parsley.

Store any leftovers in an airtight container in the fridge for up to 3 days.