Early in the day (or the night before) cut the bread into inch cubes and leave out to air dry

Place in a large mixing bowl

Heat 2 tablespoons of the butter over medium heat in a saute pan and saute the celery till almost tender

Add the onions and continue to cook over medium heat until translucent

Remove from the heat and add half of the chicken broth to the mixture

Add the chopped parsley to the bread cubes and toss to distribute evenly

Pour the celery/onion mixture over all and gently toss, adding additional broth to moisten the bread

Use caution to not break up the bread cubes

The cubes should be almost moistened through, but not soaking wet

Butter a shallow baking dish with half of the remaining butter and place the stuffing in the middle

Dot the top of the stuffing with any remaining butter

Cover with aluminum foil and bake for 20 minutes in a preheated 350 degree oven

In the meantime, pat the chops dry with a paper towel and season on both sides with salt and pepper

With a sharp knife, cut 2-3 slices through the fat edge on each chop to prevent curling while chops are cooking

Preheat a non-stick saut pan over medium high heat and quickly sear on each side until lightly browned

The chops will still be nearly raw in the center

Remove the foil from the precooked stuffing and place the chops in a single layer over the stuffing

Return to the oven and roast for aprox 15-25 minutes, uncovered (depending on the thickness of your chops)

The chops should be cooked until the no longer dark pink inside, but still moist and juicy, but not overcooked

Remove from the oven and serve