1 tbsp onion -- chopped

1/4 c butter or margarine

3 c soft bread cubes

2 c finely chopped apples

1/4 c celery -- finely chopped

2 tsp minced fresh parsley

3/4 tsp salt -- divided

6 pork loin chops -- 1 1/2 inch thick

1/8 tsp pepper

1 tbsp cooking oil

In a skillet, saute onion in butter until tender. Remove from the heat; add bread, apples, celery, parsley and 1/4 tsp salt. Cut a large pocket in the side of each pork chop; sprinkle inside and outside with pepper and remaining salt. Spon stuffing loosely into pockets. In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350