To make stuffing: Bake biscuits according to package directions 1 day ahead. Dry biscuits will absorb more broth.
Preheat oven to 350 F.
In skillet, melt butter then add celery and onions. Saute until onions are translucent then add poultry seasoning and half the broth. Set aside to cool.
In bowl, combine stuffing mix, crumbled biscuits and eggs.
Add onion mix to bowl and mix well. Add leftover broth if mixture is too dry. Set aside.
Slit each chop on rounded side, cutting almost through to bone, to create deep pockets for stuffing.
Season chops with garlic, sage, thyme and rosemary. Fill each chop with stuffing mixture. Use toothpicks to keep chops closed.
Preheat skillet with oil over medium-high heat and sear each chop 2-3 minutes on each side.
Once chops are seared, add remaining stuffing to pan, cover with foil and bake 30-45 minutes until chops reach 140 F in center. Remove foil for last 10 minutes to brown top of stuffing, if desired.
