In large skillet brown pork chops in oil (when you brown the pork chops it causes them to draw up and form a cup). Crumble bread and mix with celery and onion, salt and pepper to taste. Stir in chicken broth until moistened.
In 13x9-inch pan layer pork chops, fill cupped form with mound of stuffing. Pour gravy over each mound. Place a toothpick in center of each to prevent sticking and cover with aluminum foil.
Bake at 350°F for 45 minutes to an hour or until pork chops are tender.