4 thick pork chops, 1 1/2 inches

FILLING:

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

Trim excess fat from pork chops. Make a slit to form a pocket in fat end of each pork chop. In bowl, combine apples, raisins, bread 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 pork chop with a generous portion of stuffing. Skewer shut with toothpick. Heat butter in heavy skillet. Brown chops slowly over medium heat about 5 minutes on each side. Add beef broth.

Bring to a simmer. Simmer pork chops over to medium heat about 30 minutes until tender. Remove toothpick. Transfer to serving platter. Pour pan juices over chops and serve.