Trim the pork chops of any excess fat. Create a pocket in each chop by cutting through the flesh nearly to the bone. Season the chops inside and out with salt and pepper. Set aside.
In a medium bowl, combine the fresh bread crumbs, chopped onion, minced garlic, chopped apple, pecans, parsley, mustard, 2 tablespoons oil, salt and pepper. Mix well.
Stuff the pocket of each chop with a generous amount of the bread-apple-pecan mixture. Secure the opening with toothpicks.
Heat a large cast iron skillet over medium high heat. Add the remaining canola oil and butter. Add the chops, two at a time, and cook until nicely browned on both sides. Add all four browned chops back to the pan and add the chicken broth or stock.
Cover the skillet with a lid or with aluminum foil. Transfer to the oven and cook for 45 minutes to 1 hour, basting occasionally with pan juices. Check often making sure not to overcook.
Remove the pan from the oven and transfer the chops to a plate. Tent with foil to keep warm.
Strain the cooking juices to remove any solid bits and return the strained juices to the pan. Cook over high heat at a rapid boil until juices are reduced to your desired consistency to create a sauce to serve with the chops. The sauce may be finished with a teaspoon or two of butter if desired.