In a skillet, brown bread crumbs in butter until golden remove and set aside. In the same skillet, sauté onion, celery and garlic in oil until tender. Remove from the heat. Add crumbs, apple, egg and seasonings mix well. Lay one pork chop flat spoon a fourth of the stuffing on top of it. Top with another chop and secure with string. Repeat with remaining chops and stuffing. Stand chops vertically but not touching in a deep roasting pan. Fill pan with 1/4 in. of chicken broth. Cover and bake at 350° for 1-1/4 hours. Uncover and bake 15 minutes longer or until chops are browned and no longer pink inside.
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