Stuffed Pork Chops

Ingredients:
3 tbsp unsalted butter
1 onion, minced
1 rub celery, minced
1/2 tsp salt
1 tbsp minced fresh parsley
2 tsp minced fresh thyme
2 garlic cloves
2 slices high quality sandwich bread, cut into 1/4 inch cubes (about 2 cups)
2 tbsp heavy cream
1/8 tsp pepper
4 bone-in rib pork chops
1 tbsp vegetable oil

1. Melt the butter in a 12 inch skillet over medium heat. Add the onion, celery, and salt. Coo until the vegetable are softened, about 5 minutes. Stir in the herbs and garlic and cook until fragrant, about 30 seconds. Transfer to a medium bowl and toss with the bread cubes , cream, and pepper. Mix lightly pressing the mixture against the sides of the bowl, until it comes together.
2. Adjust an oven rack to the lower middle position and heat the oven to 450 degrees. Cut a small pocket through the side of each chop and stuff with a quarter of the stuffing
3. Heat the oil in a 12 inch skillet over medium high heat until just smoking, Brown the cops on both sides, about 6 minutes. then transfer to a 9 by 13 inch baking dish. Bake 15 minutes, turning half way through cooking.
4. Transfer the chops to a clean plate, tent with foil, and let rest until the pork about 5-10 minutes.

I got this recipe from the America's Test Kitchen Family Cookbook

I halved this recipe for my family. I also didn't have fresh parsley so I used dried, and left the thyme out all together.