Preheat oven to 375º. Wipe pork chops well. Make stuffing: in hot butter in skillet, cook onions and celery till tender, about 8 minutes. Add bread cubes, and brown slightly. Remove from heat. Add parsley, salt, orange peel, 1 tsp seasoned salt, and orange juice. Toss mixture lightly to combine.
Fill pockets of chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan. Sprinkle with 1/2 tsp seasoned salt. Pour water to 1/2” depth in roasting pan, water should not touch rack. Cover chops and roasting pan with foil. Bake chops 11/2 hours.
Meanwhile, make glaze: combine all ingredients in small sauce pan, mixing well. Bring to boiling, stirring. Reduce heat and simmer uncovered for 15 minute, stirring.
Remove foil from chops and pour off water. Brush chops with some of the glaze. Bake, uncovered for 30 minutes, or until chops are tender and brown, basting with glaze every 10 minutes.