4 rib pork chops, 1 1/2 inch thick with pocket
2 tbsp. butter
1/3 c. chopped onion
1/2 c. chopped celery
1 1/2 c. soft bread cubes
2 tbsp. parsley
1/2 tsp. grated orange peel
1 1/2 tsp. seasoned salt
3 tbsp. orange juice

GLAZE:

1/2 c. orange juice
1/4 c. brown sugar
1/4 c. orange marmalade
2 tbsp. cider vinegar

Preheat oven to 375 degrees. Make stuffing: In hot butter, cook onions and celery until tender. Add bread cubes and brown slightly. Remove from heat. Add parsley, salt, peel, 1 teaspoon seasoned salt, and orange juice; toss lightly. Fill pockets of chops with stuffing. Stand chops on rib rack in shallow roasting pan. Sprinkle with seasoned salt. Pour water to 1/2 inch in pan. Cover shops and pan with foil. Bake 1 1/2 hours.

Make Glaze: Combine all ingredients in small saucepan, mixing well. Bring to boiling. Reduce heat and simmer, uncovered, 15 minutes, stirring constantly. Remove foil from chops and pour off water. Brush chops with glaze. Bake, uncovered, 30 minutes or until chops are tender and brown. Baste with glaze every 10 minutes.