4 rib pork chops, cut 2" thick, each with a pocket

SAVORY STUFFING:

2 tbsp. butter
1/3 c. finely chopped onion
1/2 c. chopped celery
1 1/2 c. soft bread cubes
1/4 c. dark raisins
2 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. dried marjoram leaves
1/8 tsp. pepper
3 tbsp. apple juice
1 tsp. seasoned salt

Preheat oven to 350 degrees. Wipe pork chops well with damp paper towels. Make Savory Stuffing: In hot butter in skillet, cook onion and celery until tender; about 8 minutes. Add bread cubes; brown slightly. Remove from heat. Add raisins, parsley, salt, marjoram, pepper and apple juice; toss mixture lightly, to combine.

Fill pockets of chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan; sprinkle with seasoned salt. Pour water to 1/2 inch depth in roasting pan (water should not touch rack). Cover pan with foil. Bake chops 45 minutes. Remove foil and bake, uncovered 45-55 minutes longer, or until chops are tender and brown. Makes 4 servings.