PopTodd Pork chops:

Mix together approx. 3/4 cup of brown sugar with 1 Tbsp. of ground cinnamon in a large mixing bowl.

Take 4-6 boneless pork chops and place them in the bowl w/ brown sugar/cinnamon misture. Gently turn all chops until all are completely coaten in the mixture.

Wrap chops individually in plastic wrap, place all chops into a large ziploc-type bag and refrigerate (the longer the better, overnight if you can).

Core 1 Granny smith apple and chop wedges into pieces approx. 1/4-inch thick. Set aside.

Heat 1 Tbsp. of canola oil in a large skillet over high heat until very hot, but not smoking, then sear the chops for about 2-3 minutes on each side until a nice crust forms, but DO NOT cook through.

Place seared chops into a baking dish.

Once all the chops have been seared, place apple slices into the skillet to saute in the pan juices for about 3 minutes, just to pick up the flavors.

Dump the apples into the baking dish on top of and around the chops and cover the dish tightly with foil.

Bake the whole damn thingin a preheated 375-degree oven for approx. 10-12 minutes, or until cooked-through.

The apples will release their juice into the baking dish and mix with the pork drippings to form a gravy that you should spoon over the chops, along with the apple slices, when serving.

Optional: Sprinkle some crumpled roquefort cheese over the top of the whole thing... it'sa nice.

isn't there something in your book about not eating pork?

I'll definitely try that one.

here's one in exchange...

Pecan-Stuffed Pork Chops
4 pork chops, 1-inch thick or more
1/2 cup fresh bread crumbs
1/2 cup finely chopped onion
1/2 cup minced apple
1/2 cup chopped pecans
2 small garlic clove, minced
4 tablespoons minced fresh parsley
dash black pepper
dash cayenne
1/2 teaspoon ground mustard
dash ground cumin
2 tablespoon vegetable oil
1/2 cup chicken broth
1/2 cup dry white wine
2 small bay leaves
Trim pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone.
Combine bread crumbs, onion, apple, pecans, garlic, parsley, cayenne, pepper, mustard, cumin and oil; mix well. Divide the mixture and fill each pocket with as much stuffing as possible.

Place chops in a greased baking dish. Pour the broth and wine over them and add the bay leaves. Add leftover stuffing if there is any. Cover and bake about 1 hour or until tender, basting occasionally with pan juices. Serve with juices, over rice or with potatoes.
Serves 4.

that's a lot of ingredients.

It's devine providence!