Saute the chopped celery and onion in melted butter in a large skillet until the vegetables are tender. Transfer the sauteed celery and onion to a medium mixing bowl, using a slotted spoon and reserving the butter in the skillet.
Add the breadcrumbs, chopped parsley, salt, and paprika to the celery mixture. Stir well. Add 1/3 cup milk, stirring well.
Stuff the breadcrumb mixture into the pockets of the chops, and secure the openings with wooden picks.
Cook the chops in the reserved butter in the skillet over medium heat until the chops are browned on both sides.
Pour 1 1/2 cups milk in the bottom of a 13 x 9 x 2 inch baking dish; place the chops in the dish. Cover and bake at 350 degrees for 45 minutes to 1 hour or until the chops are tender. Remove and discard the wooden picks before serving.