Herb-Stuffed Pork Chops - cooking recipe

Ingredients

3/4 c. chopped onion
1/4 c. chopped celery
2 Tbsp. butter or margarine
2 c. day-old bread cubes
1/2 c. minced fresh parsley
1/3 c. evaporated milk
1 tsp. fennel seed, crushed
1 1/2 tsp. salt, divided
1/2 tsp. pepper, divided
6 rib or loin pork chops (1-inch thick)
1 Tbsp. vegetable oil
3/4 c. chicken broth

Preparation

In a skillet, saute onion and celery in butter until tender. Add bread cubes, parsley, milk, fennel seed, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat.