Taken from the Taste of Home website, this has become a favorite even among those that previously claimed to dislike pork chops. Pretty enough to serve to company, this recipe can be made ahead of time and even frozen. I recommend freezing the sauce separately and adding to chops after they've been in the oven a bit. I also double the sauce and the stuffing mix. People LOVE this. I've frozen this several times with great success. I hope you love this as much as we do.

Ingredients

4 serv.

pork loin chops with bone, - 1-1/2-inch thick each chop↗4
vegetable oil↗1 tablespoon
diced apple1 cup
minced parsley1 tablespoon
milk↗1 tablespoon
rubbed sage1⁄4 teaspoon
corn (I use a little more than a cup because we like the added texture)↗1 cup
dried breadcrumbs↗1 cup
onion, chopped↗1 tablespoon
salt↗1⁄4 teaspoon
pepper↗1⁄4 teaspoon
SAUCE
Dijon mustard↗1⁄4 - 1⁄2 cup
honey↗1⁄2 cup
minced fresh rosemary1 teaspoon
teaspoon salt↗1⁄2
teaspoon pepper↗1⁄2

Step-by-step instructions

1
Cut a large pocket in the side of each chop.
2
Brown chops in oil over medium heat.
3
In a bowl, combine the corn, apple, bread crumbs, parsley, onion, milk, salt, sage, and pepper.
4
Stuff some of the mixture into the opening of each Pork Chop.
5
Line the bottom of a greased 13 x 9" baking dish with the leftover stuffing, and lay the Chops on top.
6
Combine the sauce ingredients; pour half over the chops and drizzle over the stuffing lining the pan.
7
Bake uncovered at 350 degrees for an hour or so until the thermometer reads 160 degrees. Continually baste with the remaining sauce. I do reserve some to drizzle over the chops as they are plated and served.

Source: food.com

Original recipe ↗

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