In a large skillet, saute the mushrooms, celery and onion in butter until tender. Stir in 1/2 cup bread crumbs, parsley and 1/4 teaspoon salt; set aside.
In a shallow bowl, combine the eggs and milk. In another shallow bowl, combine the remaining bread crumbs and salt; add paprika.
Cut a pocket in each chop by horizontally cutting almost to the bone; stuff with mushroom mixture. Dip chops in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.
Place in an ungreased 9-in. square baking pan. Bake, uncovered, at 400° for 30 minutes. Turn chops over; bake 15 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with mint jelly if desired. Yield: 6 servings.