Make slits in pork chops with a very sharp knife to form a pocket in the fat end. Combine bread crumbs sugar, pepper, seasoned salt, onions parsley and 1 1/2 tbsp of butter; mix well.
Stuff chops generously and skewer shut with touthpicks.
Heat remaining butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 25-30 minutes until tender, turning chops several times. Remove touthpicks and pour pan juices over pork chops before serving.