Preheat oven to 375°. With a sharp knife, slice pork chops through the center to form a pocket (It's important to use a very sharp knife being careful not to cut yourself as this could ruin any dinner party). Set aside.

Stuffing:
Cut bread in 1 inch cubes and place in a large bowl. Sauté onion and celery until tender. Add to cubed bread. Add creamed corn, 1 egg, and a dash of salt and pepper. (If after adding the corn and egg, the stuffing is too runny, add 1 or 2 more slices of bread). Mix well. Begin filling each pork chop with approx. ¼ cup of stuffing mixture. Set aside.

Breading:
In a shallow pie dish, mix together 2 eggs and ½ cup milk. Put 1 cup of flour on a plate and on another plate put 1 cup of bread crumbs. Take each stuffed pork chop and roll it in the flour mixture. Next coat chop with the egg mixture. Place chop on second plate and roll in bread crumbs until covered completely. Place finished pork chops in a shallow baking dish. Bake for 15 minutes then turn over and bake for fifteen more minutes.