Pork Chops with Fruited Stuffing

1 small onion, diced
1 stalk of celery, diced
1/2 stick butter or margarine
1/2 cup apple, diced
1/4 cup raisins
1/2 cup dried apricots, diced
2 cups Sourdough pretzels, coarsely chopped
1/4 tsp. nutmeg
1 tsp. ground sage
1/2 tsp. ground pepper
3/4 cup apple juice
6 double thick pork chops with a cut-in pocket for stuffing

Saute onion and celery in melted butter until softened and transparent. Add apples, raisins and apricots. Saute 3-5 minutes until apple softens a bit.

In a medium bowl combine onion mixture with pretzels and spices. Toss to combine. Moisten with apple juice.

Place 1/2 cup of stuffing into pocket of pork chop. Repeat with remaining chops. Place pork chops in baking dish standing on bone edge with stuffing on top. Cover stuffing with strips of aluminum foil.

Bake at 350F for 1 hour. Remove foil for last 10 minutes of cooking. Baste occasionally with juices in baking dish