Cook potato in boiling water 10 minutes or until tender; drain and set aside.

Trim fat from chops. Add olive oil to skillet over medium high heat. Add chops. Cook 2-1/2 minutes on each side. Remove from skillet and set aside.

Wipe any excess oil from pan, but leave any browned bits. Let pan cool quite a bit. Return chops to skillet. Add milk, broth, juice, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender. Combine cornstarch with a little water and add to liquid pork chops are in. Cook until thickened and bubbly. Set aside and keep warm.

While pork chops are cooking, add 3 Tbsp butter to another skillet, and place over medium high heat. Add onion, celery, mushrooms, garlic and parsley. Saute 3 minutes or until tender. Add cooked potato; saute 5 minutes or until potato is slightly browned. Add stuffing mix and water. Stir well. Reduce heat; cover and cook 3 minutes.

Place 1/2 cup stuffing mixture to individual plates. Top with pork chop and drizzle with gravy. Serve additional gravy on the side.