Cornbread Stuffed Pork Chops

1/4 cup (1/2 stick) butter
1 large rib celery, finely chopped
1 small onion, finely chopped
2 cups corn bread stuffing
2 tablespoons chopped fresh parsley
1/4 cup water
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Four 1-inch-thick pork loin chops (about 1-1/2 pounds total)
Nonstick cooking spray

Preheat the oven to 350�F. Coat a 9" x 13" baking dish with nonstick cooking spray.

In a medium skillet, melt the butter over medium-high heat. Add the celery and onion, and saut� for 3 to 5 minutes, or until tender.

Add the stuffing, parsley, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix well.
Cut a deep pocket in the side of each pork chop. Season the chops with the remaining 1/4 teaspoon each salt and pepper, and stuff each one with an equal amount of the corn bread mixture.

Place the chops in the baking dish and coat with the nonstick cooking spray. Bake for 50 to 55 minutes, or until golden and cooked through. Serve immediately.

Serves 4