4 thick pork chops, 1 1/2 in.

2 apples, unpeeled, cored, chopped
3/4 c. Fresh bread crumbs (French bread)
1/2 tsp. black pepper
1/2 tsp. ground cloves
2 tbsp. chopped chives or parsley
1 c. beef broth
1/2 c. raisins
1 tbsp. brown sugar
2 tbsp. melted butter
2 tbsp. butter
1/2 tsp. salt

Trim excess fat from chops. Make slit to form a pocket in fat end of each chop. In a bowl, combine apples, raisins, crumbs, brown sugar, pepper, salt and cloves. Add melted butter and chives or parsley. Mix well. Let stand for a few minutes for flavors to blend. Stuff each schop with a generous portion of stuffing. Skewer shut with toothpicks. Heat butter in heavy skillet, brown chops slowly over medium heat, about 5 minutes on each side. Simmer chops over low to medium heat for about 30 minutes or until tender. Remove toothpicks and transfer to serving platter. Pour pan juices over pork chops and serve immediately.