1/3 c. butter
1/2 tsp. salt
3/4 tsp. sage
1/4 tsp. pepper
1/2 c. diced celery
4 c. toasted bread cubes
1/2 c. coarsely chopped onion
2 lg. delicious or winesap apples
1/4 c. raisins
6 pork chops cut 3/4 to 1 inch thick
2 tbsp. vegetable shortening
1 tsp. salt
1 tbsp. apple jelly

Melt butter; add salt, sage, pepper, onion and celery and cook over low heat until vegetables are almost tender. Pour over bread cubes, stirring lightly to distribute ingredients evenly. Pare, core and coarsely chop one or two apples to make 1 1/2 cups. Stir apple and raisins into stuffing mixture and turn into baking dish (11 1/2 x 7 1/2 x 1 1/2 inches). Brown chops in shortening, with teaspoon salt and arrange on top of stuffing. Cover tightly with foil and bake in slow oven (325 degrees) for one hour. Cut remaining apple into 6 skins (crosswise). Remove core, and place one slice on each chop. Cover and bake for 20 minutes longer. Remove cover, brush apples with jelly and bake uncovered for 20 minutes longer. Makes 6 servings.