Combine bread crumbs, sugar, pepper, salt, parsley, onions and 3 tablespoons of the melted butter; mix well.
Stuff chops generously and skewer shut with toothpicks.
Heat the remaining 2 tablespoons of melted butter in a skillet.
Brown chops slowly over medium heat for 5 minutes on each side.
Drain fat from pan.
Reserve a couple of tablespoons of beef broth into a small bowl.
Add remaining broth to pan and simmer the chops over low heat for 20-30 minutes until tender, turning chops at least once.
(Cooking time depends on the thickness of the chops; check them to determine if they are done.)
Transfer chops from pan to a plate and remove the toothpicks.
Have the broth in the pan on a low boil.
Stir the cornstarch into the reserved broth in the small bowl.
While stirring briskly, drizzle a little of the cornstarch/broth mixture into the pan juices.
Keep drizzling until the broth/gravy is as thick as you like.
Pour pan juices over pork chops before serving.