Toast bread cubes in a large dry skillet until golden brown. Transfer to a bowl.

Melt butter in skillet over medium heat.

Add apples, leeks, celery and jalapeno. Cook for 5 minutes or until softened, stirring, occasionally. Add broth and bring to a boil.

Turn off heat and stir in bread cubes until moistened.

Transfer stuffing to a bowl and cool slightly.

Heat oven to 375F.

Using a sharp knife slice a pocket into the side of each chop. You can butterfly the chop, so it opens like a book.

Mix salt, fennel and black pepper. Sprinkle evenly over all sides of pork and inside pocket.

Fill pork with a generous amount of stuffing.

In same skillet, melt butter and olive oil over medium-high heat. Sear stuffed pork chops on both sides, about 2 to 3 minutes per side.