Apple-Stuffed Pork Chops
Source: National Pork Producers Council

2 pork loin rib chops cut 1 1/4-inches thick
1 orange
1 tablespoon butter or margarine
2 tablespoons finely chopped onion
1/2 cup soft breadcrumbs
1/3 cup coarsely chopped apple
1/8 teaspoon rubbed sage
Dash pepper
1 tablespoon butter or margarine
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2/3 cup apple juice or cider
2 tablespoons raisins

Cut an opening in each chop from the rib side, widening the pocket without cutting through to the other side of the chop. Set aside. Shred 1 teaspoon orange peel; set peel aside. Squeeze orange, reserving juice.

For stuffing, in a medium saucepan cook onion in hot butter till tender. Remove from heat; stir in breadcrumbs, apple, 1 tablespoon of the orange
juice, sage and pepper. Fill pocket in each chop with an equal amount of stuffing. Brush both sides of chops with some of the remaining orange juice. Place chops in an 8-inch square baking dish. Bake in a 325:F oven for 25-30 minutes or till tender, basting occasionally with orange juice.

For sauce, in a small saucepan melt 1 tablespoon butter; stir in cornstarch and cinnamon, mixing well. Gradually stir in apple juice. Add raisins and the shredded orange peel. Cook over medium heat till thickened and bubbly, stirring constantly. Serve sauce with chops.