6 pork chops (1 1/2 inch thick)

STUFFING:

1/2 c. butter
1/4 c. minced onions
1 tbsp. minced parsley
1/2 c. bread crumbs
3/4 c. bran
1/4 tsp. black pepper
1/2 tsp. sage
1/2 tsp. thyme
2 tbsp. lemon juice
Salt to taste

Melt butter in skillet. Saute onions until clear. Add parsley and bread crumbs and saute a bit more. Remove from fire. Add the remaining ingredients; mix well. Stuff pork chops with mixture. Brown chops in 2 tablespoons butter. Cover and let them cook slowly for 20 minutes. Serve with baked apples and brown rice. Serves 6.