6 lg. sweet potatoes
4 tbsp. cooking oil
6 (2 inch thick) pork chops
Salt and pepper
Stuffing (below)
6 lg. tart apples
1 c. golden raisins
1 tsp. cinnamon

Preheat oven to 400 degrees. Peel the potatoes, cut them into large chunks and boil them until they're about half done. Set aside.

Heat the oil and brown the chops quickly on both sides, salt and pepper. Remove and cool.

Make the stuffing. Cut a deep slit in the side of each chop and fill with the stuffing. Put the chops and potatoes into a large baking pan. Peel, halve and core the apples. Place in pan with chops and potatoes and sprinkle on the raisins. Sprinkle cinnamon on each apple. Cover pan tightly with foil and bake 50 minutes until apples and chops are tender.

STUFFING:

1 cube butter
1 med. onion, finely chopped
3 ribs celery, chopped
1/2 c. parsley, minced
2 c. dry bread crumbs
Salt and pepper

Melt butter. Add onion and celery and cook slowly until soft. Add parsley, bread crumbs and salt and pepper. Mix well and correct consistency with more bread crumbs or butter.