Italian Stuffed Pork Chops Recipe

Cut pockets in pork chops with sharp knife. Mix about equal portions of bread crumbs and cheese in med sized mixing bowl(about 1/2 cup of each for 4 porkchops.) Add about 1/4 cup of celery leaves, 2 toes of garlic salt, pepper and moisten with oil(enough to hold ingredients together when pressed between fingers. Stuff into pockets in pork chops. Seal open ends of porkchop with toothpicks. Bake or bbq on closed grill for about 1 hour(inserted meat thermometer shows appropriate tempersture for fully cooked pork.