6 double loin pork chops
2 med. cooked apples
1 med. onion
2 stalks celery
2 tbsp. chopped parsley
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sage or poultry seasoning
1/2 tsp. thyme

Start oven at 350 degrees or moderate. Trim pork chops well and cut a deep slash in the meaty side of each chop. Chop apples with peeling on, onion and celery chopped fine. Mix with salt, pepper, sage and thyme. Spoon as much stuffing as possible into each pocket. Do not tie or skewer. Place in a buttered baking dish with cover or use foil. Sprinkle with salt, pepper, and sage. Cover and bake until chops are brown. Makes 6 servings.