Stuffed Pork Chops

• Preheat the oven to 325ºF.

Stuffing

• Melt the butter in a 10-inch skillet over medium heat.
• When the foam subsides, add ¼ cup of the onion and ¼ cup of the celery and cook until tender, about 5 minutes.
• When the onion and celery are tender remove the skillet from the heat and stir in the bread, corn, beaten egg, sage, basil and thyme. Combine well.
• Add salt and pepper to taste, about ½ teaspoon of salt and ⅛ teaspoon of pepper.

Stuffing and Cooking the Chops

• 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.