2 tbsp. butter
1/2 c. diced onion
1/2 c. diced celery
6 pork loin rib chops, each cut about 1 1/2 inches thick
1 c. diced dried white bread
1 med. apple, peeled, cored and diced
1 egg, beaten
1/4 tsp. sage
1/8 tsp. basil
1/8 tsp. ground thyme
Salt and pepper
2/3 c. hot water
1 beef-flavor bouillon cube or env.
1/4 c. diced carrots
6 peppercorns
1 bay leaf
Chopped parsley for garnish

In 10-inch skillet over medium heat, in hot butter, cook 1/4 cup onion and 1/4 cup celery until tender, about 5 minutes. Meanwhile, with sharp knife, form pocket in meat by cutting horizontally through each chop almost to the bone.

Remove skillet from heat; stir in next 6 ingredients, 1/2 teaspoon salt and 1/8 teaspoon pepper. Use skillet mixture to stuff chops; sprinkle sides with salt and pepper. Wash skillet.

Trim piece of fat from edge of a pork chop. In skillet over medium high heat, rub fat over bottom of skillet to grease well; discard fat. Add chops, a few at a time, to skillet and cook until browned on both sides. Set aside.

In 13 x 9 inch metal baking pan, stir water and bouillon until bouillon is dissolved. Add carrots, peppercorns, bay leaf, rest of onion and celery. Arrange browned, stuffed chops in baking pan on top of vegetable-herb mixture.

Cover with foil; bake in 325 degree oven 1 1/2 hours until fork tender. Turn once during cooking. Place chops on platter and garnish with parsley. Strain liquid from pan and serve separately as gravy.