*salt-free or low-sodium products recommended
Preheat oven to 350 degrees F.
Trim chops of excess fat.
Saute onions and mushrooms in the 1/4 cup butter over medium heat until they just begin to brown. Add the stock to the pan and deglaze.
In a large bowl, combine the croutons, celery and soup.
Mix in the sauteed onion/mushroom/stock mixture
Fold in the veggies.
Turn stuffing into a 13 x 9 -inch baking dish. Place chops on top. Brush with the 2 tbs butter if desired.
Sprinkle chops with the salt & pepper if desired.
Bake at 350 for 45 minutes