• 1 tablespoon butter
  1/4 cup finely chopped onion
  1 1/2 cups bread crumbs
  3/4 cup peeled and diced tart apples
  1 teaspoon poultry seasoning
  1 1/2 teaspoons salt, divided
  1/4 teaspoon ground black pepper, divided
  1 egg, slightly beaten
  1/4 cup water
  6 rib pork chops, cut 1-inch thick with pocket
  1 tablespoon vegetable oil
  2 cups orange juice

Melt butter in small skillet; add onion and sauté until transparent.

In a medium size mixing bowl, blend onion with bread crumbs, apples, poultry seasoning, 1/2 teaspoon salt, 1/8 teaspoon pepper, egg and water. Spoon about 2 tablespoons of stuffing into the pocket of each pork chop. Fasten with wooden picks. Sprinkle remaining salt and pepper on chops.

Heat oil in heavy skillet; add pork chops and brown on both sides. Remove to 13 x 9-inch baking dish. Pour orange juice over all. Cover and bake in 300 degree F oven for 4 hours. Yields 6 servings.

The 3/4 cup apples may be substituted with 1/2 cup raisins and 1/4 cup finely chopped walnuts.