6 double pork chops with pockets cut into them
3 med. cooking apples, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 c. flour
1/2 c. sugar
1 tbsp. cinnamon
2 tbsp. butter
2 tbsp. oil
1 med. onion, sliced
1 1/2 tsp. instant chicken bouillon
1/2 c. sherry
3/4 c. water

Mix cinnamon and sugar with chopped apples; set aside. Season chops with salt and pepper and stuff with apple mixture. Dust with flour. Brown in oil and butter.

Place in a casserole. Saute onion in oil and butter mixture and place over chops. Mix bouillon, water and sherry. Pour over chops.

Bake covered at 375 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes or until chops are tender and thoroughly done.