For stuffing, in a bowl, combine rice, raisins, 1/4 cup apple, and dash pepper. Using a sharp knife, cut a pocket in each pork chop by making a 2-inch-long slit in the fat side of chop. Work knife inside, cutting almost to the bone, but keeping the original slit small.
Using a spoon, carefully push about 1/3 cup of the stuffing into each pocket. To keep the stuffing in the pockets, insert 1 or 2 wooden toothpicks diagonally into each chop near the pocket opening. Season chops on both sides with some salt and pepper.
In a large skillet, cook chops in hot olive oil until golden brown, turning once. Arrange chops in a 13x9x2-inch (3-quart rectangular) baking dish. Bake, uncovered, in a 350 degree F oven for 45 to 50 minutes or until juices run clear and thermometer inserted in the stuffing registers 160 degree F. Remove from oven and keep warm.
In small saucepan, heat wine over medium-high heat until boiling. Boil gently 3 to 5 minutes or until reduced by half. Reduce heat to medium. Whisk in butter chunks, one at a time. Don't boil. Remove from heat. Stir in 1/4 cup apple, vinegar, and sugar. Serve over chops. Makes 4 servings.