• Preheat the oven to 350°F, and spray a 9x13-inch baking dish with cooking spray. Arrange the pork chops into the pan in an even layer, and set aside.
  1 ½ to 2 pounds boneless skinless pork chops
  

Stuffing Mix

• In a medium saucepan over high heat, bring the chicken broth and butter to a boil. Remove from heat, and stir in the stuffing mix. Cover, and let sit for 5 minutes.
  1 ½ cups low-sodium chicken broth, ¼ cup unsalted butter, 6 ounces stuffing mix
  

Pork Chops and Soup Base

• Heat a medium skillet over low-medium heat. Add the butter, onion, celery, and garlic powder. Cook for 4-5 minutes until the vegetables soften then remove from heat.
  1 tablespoon unsalted butter, ½ cup white onion, ¼ cup celery, ½ teaspoon garlic powder
  
• In a large mixing bowl combine the sautéed vegetables, cream of mushroom soup, and sour cream. Spoon the mixture over the pork chops.
  1 (10 ½ ounce) can cream of mushroom soup, 4 ounces sour cream
  
• Fluff the stuffing with a fork, and spoon it over the soup mixture. Cover the pan tightly with aluminum foil, and bake for 20-30 minutes (adjust the time depending on the thickness of the pork chops).
  
• Remove the foil about 5 minutes before the pork chops finish cooking, and return the pan to oven to crisp up the stuffing. Ensure the pork chops reach 145°F on an instant read thermometer. Serve warm!