Using a sharp knife, cut a slit horizontally in each pork chop to form a pocket for the stuffing. Cut almost to the bone.
Put ⅙ of the stuffing mixture into the pocket of each chop.
Salt and pepper both sides of the pork chops.
Wipe out the skillet with a paper towel (carefully!), then re-heat over medium-high heat.
Cut a piece of fat from a pork chop and rub over the bottom of the hot pan to grease well; then discard the fat.
Add the chops, a few at a time, to the skillet and cook until browned on both sides, turning only once. Remove and continue cooking the remaining chops. Adding more fat from the chops as necessary.
In a roasting pan, or 13"x9" pan, mix the beef broth, carrots, freshly ground pepper, bay leaf and the remaining onion and celery.
Lay the browned, stuffed pork chops on top of this mixture in the roasting pan.
Cover the pan tightly with foil and bake for ½ hour. Turn the chops, re-seal the foil over the pan and cook for an additional hour, until fork tender.
Place chops on a platter and spoon some of the vegetable mixture over the top.
Remove the bay leaf, and serve the liquid separately as a sauce for the chops.