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2 tablespoons butter or margarine

½ cup chopped onion

½ cup finely chopped celery

½ cup finely chopped Granny Smith apple

1 cup herb stuffing mix

1 (14.5-ounce) can chicken broth

¼ cup freshly chopped sage

¼ cup finely chopped fresh parsley

6 (2-inch-thick) bone-in center-cut pork chops

½ teaspoon salt

½ teaspoon ground black pepper

¼ cup olive oil

1 cup water

Fresh parsley sprigs (optional)

Melt butter in a large skillet over medium-high heat; add onion, celery, and apple, and sautee until vegetables are tender and liquid evaporates, about 10 minutes. Remove from heat. Add stuffing mix and broth. Stir until liquid is absorbed. Stir in sage and parsley.

Cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.

Rub chops with salt and pepper. Cook in 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of pan.

Bake at 375°F for 30 to 40 minutes. Let stand 5 minutes before serving. Garnish with fresh parsley, if desired.