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DIRECTIONS

In 10-inch skillet over medium heat, in hot butter, cook 1/4 cup onion and 1/4 cup celery until vegetables are tender. about 5 minutes.
Meanwhile, with sharp knife, form pocket in meat by cutting horizontally through each chop almost to the bone.
Remove skillet from heat; stir in next 6 ingredients. 1/2 teaspoon salt and 1/8 teaspoon pepper.
Use skillet mixture to stuff chops; sprinkle meat on both sides with salt and pepper. Wash the skillet.
Trim piece of fat from edge of one of the pork chops. In skillet over medium-high heat, rub fat over bottom of skillet to grease well; discard fat.
Add chops, a few at a time, to skillet. Cook until browned on both sides, turning once with tongs. Set aside.
In 13" by 9" metal baking pan, stir water and bouillon until bouillon is dissolved. Add carrots, peppercorns, bay leaf, rest of onion and celery.
Arrange browned, stuffed chops in baking pan on top of the vegetable-herb mixture.
Cover with foil; bake in 325°F. oven 1-1/2 hours, or until fork-tender. Turn once during cooking.
Place chops on platter; garnish with parsley; strain liquid: serve separately as gravy.