4 pork chops, 1 1/2 inches thick
1 c. Pepperidge Farm Stuffing
1/2 c. diced onions
1/2 c. diced celery
1 tbsp. brown sugar
2 tbsp. melted butter
2 tbsp. chopped chives
2 tbsp. unmelted butter
1 c. chicken or beef broth
Salt and pepper

Trim fat from meat. Make slit in fat end of each pork chop to make a pocket. Combine onions, celery, sugar, stuffing and sugar. Add melted butter and chives. Let stand for a few minutes to let flavors blend. Stuff each pork chop and skewer shut with toothpicks.

Heat butter in heavy skillet. Brown chops slowly over medium heat. Add broth and simmer over low heat for 30 minutes. Remove toothpicks. Serve with remaining juices over chops.