Preheat oven to 350℉

 In a mixing bowl, combine stuffing, celery, apple and chicken stock. Mix to moisten the stuffing mixture.

 Cut pockets into each pork chop being careful not to slice all of the way through.

 Stuff each pocket with the stuffing mixture. You may not need to use all of the stuffing mixture.

You’ll need three small bowls to make the dredge mixtures.

In one bowl combine flour, salt, pepper, garlic powder and paprika. Stir to combine.

In the second bowl, combine one beaten egg with the buttermilk and water.

The third bowl will hold the bread crumbs.

Dredge each stuffed pork chop in the flour mixture, then in the egg mixture, and lastly in the bread crumbs.

Place on a parchment lined cooking sheet.

Bake at 350℉ for 45 minutes to 1 hour, or until desired brownness.