6 center-cut pork chops, about 2 inches thick 1/2 cup finely chopped onions 1/2 cup finely chopped celery 5 tablespoons olive oil, in all 3 slices of bread, cut into 1-inch cubes 1/4 cup beef broth Salt, freshly ground black pepper and cayenne Steps Cut a pocket in each chop. In a skillet, sauté the onions, celery in three tablespoons of the oil for about 5 minutes, or until soft. In another skillet, heat the remaining two tablespoons of oil and fry the bread cubes. Remove them from the skillet and pat dry with paper towels. Put them in a bowl. Add the beef broth to the onions and celary mixture and season with salt, black pepper and cayenne. Stir the mixture together and pour it over the croutons in the bowl. Toss to mix. Divide the stuffing into six portions and stuff into the pockets of the pork chops. Place the chops in foil. Put stuffed Chops on the grill for about 45 minutes. Then take them out of foil to brown and get some of the smoke flavor . Reason for the foil pouch is so the stuffing stays moist and does not dry out. This is my variation on this recipe. The original recipe was to batter in an egg wash and roll it in seasoned bread crumbs and bake @ 350 for about an 1hr. to an hour and a 1/2 or you can can just deep fry them.