1 tbsp. chopped onion
1/4 c. butter
3 c. soft bread crumbs
2 c. finely chopped apples
1/4 c. finely chopped celery
2 tsp. minced fresh parsley
3/4 tsp. salt, divided
6 pork loin chops (1 1/2-inches thick)
1/8 tsp. pepper
1 tbsp. cooking oil

In a skillet, sauté onion in butter until tender. Remove from the heat. Add bread, apples, celery, parsley and 1/4 teaspoon salt. Cut a large pocket in the side of each pork chop; sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350°F for 30 minutes. Uncover and bake 30 minutes longer or until meat juices run clear. Make gravy from pan juices, if desired.

Yield: 6 servings.