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.