4 rib pork chops, cut 1 1/2 inches thick, each with a pocket (2 lb. in all)

STUFFING:

2 tbsp. butter
1/3 c. finely chopped onion
1/2 c. chopped celery
1 1/2 c. soft bread crumbs
2 tbsp. chopped parsley
2 tsp. salt
1/2 tsp. grated orange peel
1 1/2 tsp. seasoned salt
3 tbsp. orange juice

GLAZE:

1/2 c. orange juice
1/4 c. light brown sugar
1/4 c. orange marmalade
2 tbsp. cider vinegar

Preheat oven to 375 degrees. Wipe pork chops well.

MAKE STUFFING: In hot butter in skillet, cook onions and celery until tender, about 8 minutes. Add bread cubes and brown slightly. Remove from heat. Add parsley, salt, orange peel, 1 teaspoon seasoned salt, and orange juice; toss mixture lightly to combine.

Fill pockets of chops with stuffing. Stand chops on rib bones on rack kin shallow roasting pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2 inch depth in roasting pan (water should not touch rack). Cover chops and roasting pan with foil. Bake chops 1 1/2 hours.

Meanwhile, make glaze. Combine all ingredients in small saucepan, mixing well. Bring to boiling, stirring. Reduce heat and simmer, uncovered, 15 minutes stirring. Remove foil from chops and pour off water. Brush chops with some of the glaze. Bake uncovered 30 minutes or until chops are tender and brown, basting with glaze every 10 minutes. Makes 4 servings.