Categories: Pork, Apples 
      Yield: 4 servings 
  
    3/4 c  Raisin bread; toasted crumbs 
    1/2 c  Apple; diced; not peeled 
    1/4 c  Pear; diced; not peeled 
      2 tb Onion; minced 
      1 tb Celery; minced 
      1 tb Margarine; melted 
    1/2 ts Sugar 
           Salt and pepper to taste 
           Ground sage to taste 
      4    Butterflied boneless pork 
           - Chops (about 1-1/4 inch) 
      1 tb Margarine; melted 
      2 tb Apple juice 
      1 tb Water 
 
-----------------------------GLAZED APPLE RINGS----------------------------- 
      2 lg Cooking apples 
      2 tb Lemon juice 
    3/4 c  Water 
    1/4 c  Sugar 
      2 tb Light corn syrup 
  
  Combine first nine ingredients; stir well. Fill pockets of pork chops 
  with stuffing mixture, and secure with wooden picks. Sprinkle chops 
  with salt and pepper. Brown chops on both sides in 1 tablespoon 
  melted butter in a skillet.  Add juice and water; cover, reduce heat, 
  and simmer 55 minutes or until chops are tender. Arrange chops down 
  the center of a serving platter; surround with Glazed Apple Rings. 
  Garnish with fresh sage leaves, if desired. 
   Apple Rings:  Core apples. Slice into 1/2-inch-thick rings; toss with 
  lemon juice. Combine water, sugar, and syrup in a skillet; bring to a 
  boil. Boil 2 minutes or until sugar dissolves, stirring constantly. 
  Layer apple rings in skillet. Add any remaining lemon juice; reduce 
  heat, and simmer 8 minutes or until rings are tender, turning once.