Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes.
Add the cranberries and sage and cook 2 minutes.
Add the bread and cook, stirring occasionally, 2 minutes.
Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl.
Wipe out the skillet.
Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing.
Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side.
Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes. Transfer to plates.
Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes.
Stir in the remaining 1 tablespoon butter. Season with salt and pepper.