Apple Sauced Pork Chops - serves 4

1 1/4 cups cooked rice
1/3 cup raisins
1/4 cup chopped apple
4 1 1/2-inch-thick center-cut pork chops
Salt and pepper to taste
1 tbsp olive oil
1/4 cup dry white wine or chicken broth
1/4 cup cold unsalted butter or margarine, cut into chunks
1 1/2 cups balsamic vinegar
1 tsp sugar
1/4 cup chopped apples

In a bowl, combine rice, raisins, 1/4 cup apple and a dash pepper. Using a sharp knife, cut a pocket in each pork chop by making a 2-inch-long slit in the fat side of chop.
Work knife inside, cutting almost to the bone, but keeping the original slit small.
Using a spoon, carefully push about 1/3 cup of the stuffing into each pocket.
To keep the stuffing in the pockets, insert 1 or 2 wooden toothpicks diagonally into each chop near the pocket opening.
Season chops on both sides with some salt and pepper.
In a large skillet, cook chops in hot olive oil till golden brown, turning once.
Arrange chops in a 13 x 9 x 2-inch baking dish (3-quart rectangular).
Bake, uncovered, in a 350º oven for 45 to 50 minutes or till no pink remains, juices run clear and thermometer inserted in the stuffing registers 160º.
Remove from oven and keep warm.
In small saucepan, heat wine over medium-high heat till boiling.
Boil gently 3 to 5 minutes or till reduced by half. Reduce heat to medium.
Whisk in butter chunks, one at a time. Don't boil. Remove from heat. Stir in vinegar, sugar and 1/4 cup apple.
Serve over chops.