Season's Best Stuffed Pork Chops

For the stuffing, in a large skillet, cook celery and onion in the 1/4 cup butter for 3 to 5 minutes or until tender.

In a large bowl, combine bread cubes, apple, salt, cinnamon, nutmeg, cloves, pepper, and cooked vegetables. Toss to mix. Add the apple juice and enough broth to moisten; toss gently until combined.

Cut a pocket in each chop from the fat side almost to the bone. Spoon stuffing mixture into each pocket. If necessary, secure the pockets with wooden toothpicks. (Place any remaining stuffing in a small casserole and place in oven during the last 20 minutes of baking or until heated through.)

In the same large skillet, brown stuffed chops on both sides in the 2 tablespoons butter. Transfer the chops to a large baking pan or dish. Bake, uncovered, in 375 degree F oven for 35 to 45 minutes or until juices run clear. Makes 4 servings.