Saute onion and celery with butter until soft. Cool. Add chicken broth.
Add remaining dressing ingredients to a bowl. Pour chicken broth mixture over to
moisten bread cubes. Mix well. Add a little water if the stuffing isn't moist
enough.
Loosely put stuffing in the pocket of the pork chops. Fasten opening with a
toothpick.
Saute pork chops to brown. Place in a casserole dish. Add soup and 1 can of
water to the pan. Scrape up any bits from the bottom of the pan. As soon as soup
is warm and mixed, pour over pork chops.