Stuffed Pork Chops

2 Tbsp. Chopped celery
1/4 tsp. Paprika
2 Tbsp. Chopped onion
1/8 tsp. Salt
2 Tbsp. Margarine
2 boneless Pork loin chops
1/2 cup croutons or dried breadcrumbs
3/4 cup beef broth
3 T milk
1 to 2 Tbsp. Corn starch
1 tsp. Minced fresh parsley
2 Tbsp. Water

In a skillet, sauté celery and onion in 1 Tbsp. Margarine until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, slat, and pepper. Cut a pocket in each pork chop; fill with stuffing. In a skillet, brown chops in remaining butter. (For lower far version, use Teflon pan and/or cooking spray). Transfer to a greased 9-in. square, baking dish. Pour broth into dish. Cover and bake at 350F for 30-35 minutes or until meat thermometer reads 160F. Remove chops and keep warm. Pour the pan drippings into a saucepan; bring to boil. Combine cornstarch and water until smooth; gradually stir in drippings. Cook and stir for 2 minutes or until thickened. Serve with the Pork chops. Yield: 2 servings.