This doesn't really go with your Italian theme but I make these quite often. It is a recipe for The Machine Shed in Davenport, Iowa. I have often served these for company with buttered green beans and a mandarin orange salad and homemade dinner rolls.

These are very easy to put together and put into the refrigerator. Just pop them into the oven about 45 minutes before serving.

STUFFED GLAZED CHOPS

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 350º. 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. 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.

*Sometimes I just use the boneless pork chop.