Step 1

Heat oven to 400 degrees. Foil line baking dish for easy clean up.

Step 2

Heat stock or broth in microwave until hot. Place stuffing mix in bowl with apples, diced onions, and celey. Pour 1 1/2 cups of water over it. Mix with melted butter. Stir to combine well.

Step 3

Take chops and turn fat side up. Cut down the center not all the way through leaving an inch on each side forming a pocket.

Step 4

Stuff pockets in pork with stuffing. Secure with tooth picks. Salt and pepper chops. Place in pan.

Step 5

Mix the onion soup mix with 1 1/2 cups of hot chicken stick or broth, and cream of mushroom soup. Pour over pork chops. Lay sliced onion on top of chops. Cover with foil.

Step 6

Place in oven covered and bake 45min. Check for doneness. If pork is still a bit pink. Continue to cook another 15 minutes. It takes about an hour in my oven. If you use convection method. You must decrease temperature to 350°.

Step 7

Drain liquid from pan with strainer to catch stuffing. Place liquid into a sauce pan. Turn burner on to med-high. Mix corn starch with 1/4 cup water. Whisk into drippings. Stir over heat until thickened. Salt and pepper to taste. Use as a gravy for chops.