Maytag Stuffed Pork Chops

4 loin pork chops, about 1 1/2 inches thick, trimmed of excess fat
2 tablespoons butter
1 small onion, finely chopped
1 small celery rib, finely chopped
1/4 cup leftover crumbled cornbread or soft bread crumbs
1/2 cup fresh or thawed frozen corn kernels
1/4 pound blue cheese (preferably Maytag), crumbled
1 large egg, beaten
Salt and black pepper to taste
1/2 cup tomato ketchup
2 tablespoons firmly packed light brown sugar
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce

1. Using a sharp paring knife, make a 2-inch-long slash along the bone of each pork chop, then insert the knife in the opening and cut a pocket without cutting through the other side of the chop. Set aside.

2. Preheat the oven to 350 degree. Butter a shallow 3-quart casserole and set aside.

3. In a small skillet, melt the butter over moderate heat, add the onion and celery, stir about 5 minutes, and scrape into a medium-size mixing bowl. Add the cornbread, corn, cheese, and egg, season with salt and pepper and toss till well blended. Stuff equal amounts of the mixture into the pork chops and arrange the chops in a single layer in the prepared casserole.

4. In a small mixing bowl, combine the ketchup, brown sugar, mustard and Worcestershire, and mix till well blended. Stuff equal amounts of the mixture into the pork chips and arrange the chops in a single layer in the prepared casserole.