Wipe out your skillet. Preheat your oven to 400 degrees. Prepare a rimmed baking sheet, ideally a 13x9 inch pan, with tinfoil and baking spray. Set aside. Prepare a small-ish oven safe dish with a lid with cooking spray and set aside. Place a large, heat resistant bowl on your counter. Place skillet, with butter, over medium heat. Once melted, add the chopped pancetta (or whichever you are using), onion, celery and carrots. Cook until starting to brown and tender, between 7 and 10 minutes. Add garlic, thyme and parsley. Stir for another minute or two. Remove from heat. Dump stuffing into the large bowl. Add cream, pepper and stuffing mix. Stir to combine and set aside. Bring your pork chops over to your work surface. We use our hands at this point. We find it easier. How you stuff the pork chops are up to you! Depending on the size of your pork chops you should be able to fit anywhere from 1/4 to 1/2 of a cup of stuffing in each pork chop pocket. Pack the stuffing inside. Season the outside of the pork chops with salt and pepper. Stand pork chops up so the stuffing is facing upwards. We lean our stuffed chops around the edges of a 13x9 pan. Place the remaining stuffing into your prepared oven safe dish and pack it down. Melt a tablespoon or two of butter and brush butter on top of stuffing. Place lid on top. You can also brush some butter on top of the stuffing at the end of each pork chop. Place both in the oven for 25 minutes. Uncover stuffing for last 7 minutes or so to crisp the stuffing up if desired. Check to make sure pork chops are about 150 degrees. Serve and enjoy!