4 thick pork chops, 1 1/2 inch
2 apples, unpeeled, cored, chopped
1/2 c. raisins
1/4 c. fresh bread crumbs
1 tbsp. brown sugar
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. ground cloves
2 tbsp. melted butter
2 tbsp. chopped chives or parsley
2 tbsp. butter
1 c. beef broth

Trim excess fat from pork chops. Make a slit to form a pocket in fat end of each pork chop.

In a bowl, combine apples, raisins, bread crumbs, brown sugar, pepper, salt and cloves. Add melted butter and chives or parsley. Mix well. Let stand for a few minutes for flavors to blend.

Stuff each pork chop with a generous portion of stuffing. Skewer shut with toothpicks. Heat butter in heavy skillet. Brown chops slowly over medium heat, about 5 minutes on each side. Add beef broth. Bring to a simmer. Simmer pork chops over low to medium heat for about 30 minutes or until tender. Remove toothpicks. Transfer to serving platter. Pour pan juices over pork chops and serve immediately with a green salad and steamed broccoli.