Baked Stuffed Pork Chops Recipe

• 4 center-cut Pork Chops (2 inches thick, each with a pocket)
  
  For the Filling:
• 2 tbsp Butter
• 1/3 cup Onion (finely chopped)
• ½ cup Celery (chopped)
• 1½ cups soft Bread Cubes
• ¼ cup dark Raisins
• 2 tbsp Parsley (chopped)
• 1 tsp Salt
• ½ tsp dried Marjoram Leaves
• 1/8 tsp Pepper
• 3 tbsp Apple Juice
• 1 tsp seasoned Salt

• Preheat oven to 350 degrees F.
• Clean the pork chops with a paper towel. Keep aside.
• Heat butter in a pan and fry onions and celery until tender.
• Add bread cubes and fry for 2-3 minutes.
• Remove from heat and stir in raisins, parsley, salt, marjoram, pepper, and apple juice.
• Fill the mixture into pork chop pockets and sprinkle seasoned salt.
• Place the meat on racks of a roasting pan and pour water on the surface of the roasting pan, about ½ inch deep.
• Cover the pan with a foil and bake for 45 minutes.
• Remove the foil and bake uncovered for another 45 minutes until meat turns brown and tender.
• Slice and serve hot.