4 rib pork chops, cut 1 1/2 inches thick, each with a pork

STUFFING:

2 tbsp. butter
1/2 c. chopped celery
1/3 c. finely chopped onion
1 1/2 c. soft bread cubes
2 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. grated orange peel
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 in skillet cook onions and celery until tender. Add bread cubes and brown slightly. Remove from heat. Add parsley, salt, orange peel, and orange juice; toss lightly to combine.

Fill pockets of chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan. Pour water to 1/2 inch depth in roasting pan (water should not touch rack). Cover chops and roasting pan with foil. Bake chops 1 1/2 hours.

Meanwhile, make glaze. Combine all ingredients in small saucepan, mixing well. Bring to boiling, stirring. Reduce heat and simmer, uncovered, 15 minutes longer. Remove foil from chops and pour off water. Brush chops with some of the glaze. Bake, uncovered 30 minutes or until chops are tender and brown, basting with glaze every 10 minutes.