• Add pork chops to a ziplock bag and pour buttermilk over the top. Refrigerate overnight or for at least 2 hours. Remove 20 minutes before cooking and rinse off the buttermilk and pat dry with a paper towel.

GRAVY:

• Start the gravy first.
• In a saucepan, melt butter over medium high heat. Add onions, celery and carrots and cook until softened, about 5 minutes. Reduce the heat to medium and add flour. Cook for a minute then gradually add the chicken and beef broth. Bring to a boil. Add bay leaf and thyme and turn down heat to simmer, cooking until reduced and slightly thickened, about 20 minutes. Pour through a strainer and keep warm until ready to serve.

PORK CHOPS:

• With a sharp knife, cut a slit into the pork chops at the fat side.Cut as deep as you can without cutting all the way through.
• Add butter to a small skillet and once melted add onions and celery and cook for 2-3 minutes until softened. Add garlic, parsley and thyme and cook an additional minute. Add bread and cream and mix together. Salt and pepper to taste.
• Preheat the oven to 375º. Line a rimmed baking sheet with aluminum foil.
• Add oil to a large skillet and heat over medium-high heat. Salt and pepper both sides of the pork chops and add the stuffing. Add to the skillet browning the pork chops about 2 minutes each side, remove to a baking sheet.
• Bake until the internal temperature reaches 135º, about 20 minutes depending on the thickness. Check them at 10 minutes with a meat thermometer. When it reaches 135º, remove from the oven and place on a plate and cover with foil for about 3-5 minutes until the temperature increases to 145º.
• Serve with gravy