1 med. chopped onion
6 tbsp. butter, divided
4 slices raisin bread, crumbled
1 lg. apple, peeled, if desired, cored and chopped
1/4 c. parsley
1 tsp. salt
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. pepper
1 egg, slightly beaten
4 (1 1/2 inch thick) pork loin chops
1/2 c. water
2 tbsp. flour
1 c. apple cider

Saute onion in 3 tablespoons butter until tender. Remove from heat. Stir in bread, apple, parsley, sage, thyme, pepper and egg. Mix well. With sharp knife, cut a deep pocket in each chop. Fill with stuffing. Fasten openings with toothpick. Cook chops in remaining 3 tablespoons butter until browned on both sides. Add water, bring to boil.

Reduce heat, cover and simmer 40 minutes or until chops are tender. Remove chops to heated platter. Sprinkle flour over pan drippings, stir until smooth. Stir in cider, scraping up all browned bits. Cook, stirring constantly, until gravy thickens. Serve with chops. Serves 4.