DRESSING:

3 c. finely diced tart apples, unpeeled
3/4 c. diced celery
2 tbsp. sugar
1/3 c. butter
1/3 c. water
6 c. cubed raisin bread
1 1/2 tsp. salt
1 tsp. poultry seasoning
1/4 tsp. marjoram
1/2 c. chicken broth
1 egg, beaten

Chops: Use 6 loin pork chops, 1 1/2 inches thick

APPLE RAISIN DRESSING:

1/2 tsp. salt
1/8 tsp. pepper
2 c. chicken broth
4 tbsp. flour
1 c. water

Dressing: Combine apples, celery, sugar, butter and water in saucepan. Bring to boil. Cover and cook 5 minutes. Combine bread and seasonings. Combine chicken broth and egg; add to bread mixture. Add hot apple mixture; toss with fork to mix. Turn with fork until thoroughly mixed.

Chops: Cut a slot or pocket next to the bone inside of chop or through center of outer (or fat) edge. Fill pocket with spoonful of dressing. Secure with skewer or toothpick. Season chops.

Place in baking pan; add 1 cup of chicken broth; cover with foil and bake at 350 degrees for 1 hour. Uncover and continue baking for 30 minutes to brown. Remove chops to hot platter while making gravy. Pour off excess fat. Add flour to residue in bottom of baking pan. Add remaining chicken broth and about 1 cup water to mixture. Cook 5 minutes. Season if needed.

Remaining Dressing: Bake uncovered in buttered 1 1/2-quart casserole at 350 degrees for 35 minutes (10-15 minutes longer for a crisp top). If desired, sprinkle cinnamon and sugar over top before baking.