For the stuffing:
2 stalks celery, trimmed and chopped
1 small onion, finely chopped

60g of butter (1/4 cup)
4 cups of dry bread cubes (about 5 thick slices of stale bread, cubed and dried
in a hot oven for about 10 minutes)
a handful of dried cranberries

1/4 tsp each dried thyme, parsley and sage

a dash of nutmeg

salt and black pepper to taste

chicken broth as needed

First make the stuffing.  Melt the butter in a skillet.  Add the celery, onion and carrot.  Cook until tender over medium heat.  Remove from heat.  Place the bread cubes into a bowl. Toss with the vegetables/butter mixture and dried cranberries.  Add the herbs and spices, as well as salt and black pepper to taste.  Add chicken broth just to moisten.

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a shallow casserole dish large enough to hold all the chops in a single layer.  Place the stuffing in the bottom of the dish and top with broccoli florets.

Dust the chops with salt and black pepper.  Heat a bit of oil in the skillet you softened the vegetables in.  Add the chops and brown them on both sides, for two to three minutes per side.  Lay the chops on top of the broccoli in the baking dish.  Cover tightly with foil.

Bake for 30 to 40  minutes or until the pork is no longer pink inside.  Serve hot.