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.
Prepare the stuffing:
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 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!
Place the pork chops in a baking dish, either 9x13" or a bit smaller.
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.
*I like to make my own dry bread cubes. Two days before preparing the stuffing, I cut bread into 1" cubes, then allow them to dry in a big bowl for about 48 hours. Stir the bread cubes once or twice a day so they dry out evenly. They should be very dry so they soak up the liquid in the recipe.