On stovetop, melt Grassland Butter in a small skillet. Add onion and celery and saute until tender. Add bread crumbs, parsley, milk, fennel, salt, and pepper. Toss to coat.

Cut a pocket in each pork chop from front almost to the bone. Spoon ¼ cup stuffing into each pocket.

Rub chops with salt and pepper to taste.

In a large skillet, place chops into oil until they brown. Once browned, transfer to a 3-qt. slow cooker, or Crock Pot. Pour chicken broth over top.

Cover and cook on low for 8-9 hours.