Autumn-inspired stuffing of apple and sage fills these roasted chops, which are served with cinnamon and orange-scented sauce. Serve chops with sauce, roasted potato wedges, buttered broccoli and warm dinner rolls.

Apple-Stuffed Pork Chops

2 pork ribs chops, 1 1/4-inches thick
2 tablespoons minced onion
2 tablespoons butter - divided use
1/2 cup soft breadcrumbs
1/3 cup diced apple
2 tablespoons orange juice - divided use
1/8 teaspoon dried sage
1/8 teaspoon ground black pepper
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon

2/3 cup apple juice
2 tablespoons raisins
2 teaspoons grated orange zest

1. Heat oven to 425°F (220°C).
2. Cut an opening in each chop from the rib side, widening the pocket without cutting through to the other side of the chop; set aside.
3. For stuffing, in a medium saucepan cook onion in 1 tablespoon butter over medium heat until tender, stirring, about 2 to 3 minutes. Remove from heat; stir in breadcrumbs, apple, 1 tablespoon orange juice, sage and pepper.
4. Fill pocket of each chop with an equal amount of stuffing, place in a shallow baking dish, brush with remaining tablespoon orange juice. Roast for 20 minutes or until browned.
5. Meanwhile for sauce, in a small saucepan melt remaining tablespoon butter, stir in cornstarch and cinnamon; whisk in apple juice. Add raisins and orange zest. Cook, stirring, over medium heat until thickened and bubbly.

Makes 2 servings.

Wine suggestion: Serve with a chilled Chardonnay or if you prefer a red wine, a Pinot Noir.

Nutrition Facts: Calories 390 calories Protein 24 grams Fat 19 grams Sodium 210 milligrams Cholesterol 85 milligrams Saturated Fat 10 grams Carbohydrates 31 grams Fiber 2 grams

Recipe provided courtesy of Pork: The Other White Meat.