In a skillet, saute onion in butter until tender. Remove from the heat; add bread, apples, celery, parsley and quarter tsp salt. Cut a large pocket in the side of each pork chop; sprinkle inside and outside with pepper and remaining salt. Spon stuffing loosely into pockets. In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350� for 30 minutes. Uncover and bake 30 minutes longer or until meat juices run very clear. Make gravy from pan juices if desired.