stuffed pork chops

david didn't want me to make this but he lapped it up like a puppy. i didn't have an apple or apple jelly! oh, the pitfalls of a husband working at home. he got hungry and the apple tempted. I found a sub: maybe dried fruit? and fig preserves. I browned the chops in a skillet in a little olive oil, then finished them by pouring in 1/2 c white wine and covering the skillet.

INGREDIENTS:
1/2 cup apple jelly
2 tablespoons orange juice
3/4 herb-seasoned stuffing mix
1/3 cup finely chopped, unpeeled apple
1/4 cup finely chopped onion
2 tablespoons raisins, coarsely chopped
1/4 cup orange juice
1 tablespoon butter, melted
1 tablespoon grated orange rind
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 center-cut pork chops, cut 1-inch thick
PREPARATION:
In a small saucepan, combine jelly and 2 tablespoons orange juice. Cook over low heat until jelly is melted; stir until smooth. Set aside. In a mixing bowl, combine stuffing mix, apple, onion, raisins, 1/4 cup orange juice, butter, orange rind, salt and cinnamon; mix well. Cut a pocket in each pork chop. Spoon one fourth of mixture into each pork chop pocket. Secure opening with wooden picks, if necessary. Place chops on black metal tray. Cook for 39 to 41 minutes at U=Hi, L=Hi or until done. Turn chops over after 15 minutes of cooking time. Brush with jelly mixture during last 10 minutes of cooking time.