Apple Stuffing:

1/2 cup celery, diced
1/4 cup (2 oz.) melted margarine
3 cups herb seasoned Pepperidge Farm Stuffing
1/2 cup apple juice
1/3 cup raisins
1/3 lb. apples, peeled, cored & diced (I use 1 large Granny Smith apple)

Apple Glaze:

1/3 cup brown sugar
1/4 cup apple juice

Stuffed Chops:

4 (13 oz.) center-cut rib chops ( 1 1/2 to 2-in. thick) We sometimes use the boneless loin chop as we did when you were here.

Combine all stuffing ingredients together and toss. (Can be made a day ahead).

In saucepan, combine glaze ingredients. Bring to a boil, reduce heat, and simmer 1/2 hour until reduced and thick.

Preheat oven to 350†. Split chops in half by making one cut from meat-side to bone. Leave connected at bone. (Or have butcher make a cut in the middle of the chop for stuffed chops). Stuff each chop with approximately 3/4 cup apple stuffing. Brown on both sides in a skillet on medium heat . Place in baking pan and pour some apple juice in bottom of pan, about 1/4 inch up the side of pan. Cover tightly with foil. Bake approximately 45 minutes. Uncover and brush with glaze every 5 minutes for about 15 minutes. Brush with glaze again just before serving.