Preheat the oven to 350˚F.
Add 1 tablespoon of butter and a little canola oil to a large skillet over medium heat and add the onions, leeks, celery, rosemary, thyme and sage and cook until the onions are translucent.
Add in the stuffing and continue to cook, add a little broth in at a time to soften the stuffing mix. Be sure not to add too much broth so that your stuffing mix doesn’t become soggy but moist. Remove from the pan and set aside.
Cut a pocket into the side of each pork chop and season them with a little salt, pepper and paprika.
Stuff the pork chops with the stuffing mix and hold together with two toothpicks for each pork chop.
Add 2 tablespoons of butter and a little canola oil to a large skillet over medium heat and carefully place the pork chops in the pan and sear on both sides for about 2-3 minutes to form a nice crust and remove and place in a large oven safe dish.
Bake until the pork chops are cooked through.