1 tbsp onion — chopped
1/4 c butter or margarine
3 c soft bread cubes
2 c finely chopped apples
1/4 c celery — finely chopped
2 tsp minced fresh parsley
3/4 tsp salt — divided
6 pork loin chops — 1 1/2 inch thick
1/8 tsp pepper
1 tbsp cooking oil
In a skillet, saute onion in butter until tender. Remove from the heat; add bread, apples, celery, parsley and 1/4 tsp salt. Cut a large pocket in the side of each pork chop; sprinkle inside and outside with pepper and remaining salt. Spon 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? for 30 minutes. Uncover and bake 30 minutes longer or until meat juices run very clear. Make gravy from pan juices if desired.