Apple-Stuffed Pork Chops

By: Joy Boudreau

6 rib pork chops, 2 inches thick

1 tsp. salt

1/8 tsp. pepper

3 Tblsp. butter

5 Tblsp. chopped onion

1 1/2 cups dry bread crumbs

1 large green apple

5 Tblsp. seedless raisins

1/2 tsp. nutmeg

1/4 tsp. cinnamon

2-3 Tblsp. water

Split the chops through the middle from the outer edge toward the bone, leaving meat attached to the bone. Open like a book and pound both sides thin with a mallet. Season the chops with 1/2 of the salt and the pepper. Saute the onion and bread crumbs in butter in a heavy skillet. Add the apple slices, raisins, remaining salt, nutmeg, cinnamon, and water. Mix together well and spread the dressing in even portions on the chops. Fold over and fasten with toothpicks. Heat oven to 350 degrees and bake for 1 1/2 hours or until tender. Turn once during baking time and drain off excess fat. Serves 6.