Stuffed Pork Chops

In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl, add croutons, milk, corn, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.

In a skillet, brown chops in remaining 1 tablespoon butter. Transfer to a greased 9-inch square baking dish. Pour broth into the dish. Cover and bake at 350 degrees for 30-35 minutes or until a meat thermometer reads 160 degrees. Remove chops and keep warm. Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve over the pork chops.