Stuffed Pork Chops

Ok, I'm posting this here because I very nearly lost this recipe and I don't want to risk losing it again! I know I originally got this recipe from a fellow Sybermom, but I honestly can't remember who it was. If it's your recipe, SPEAK UP! I'll give you the credit! (I did make a few tweaks to whomever's recipe this is, but not huge amounts, so whomever it is should still be able to recognize it!) Ingredients:

• 8 pork rib or loin chops, 1 inch thick (about 5 lb)
• 4 slices cinnamon raisin bread, toasted, cut into cubes
• 1 cup chopped apple (1 medium)
• 1 teaspoon salt
• 1/2 teaspoon grated orange peel
• 1/4 teaspoon ground cinnamon
• Dash pepper
• 3/8 - 1/2 cup orange juice (I like to use less)
• 1/4 cup light brown sugar
• 2 tablespoon cornstarch
• 2 cups apple juice
• 1/4 cup butter or margarine

Directions

1. Heat oven to 350°F. With sharp knife, make pocket in each pork chop by cutting into side of chop toward bone.
2. In medium bowl, mix stuffing ingredients. Stuff each pocket with 1/4 of stuffing mixture; place chops in ungreased 13x9-inch pan. Bake uncovered 30 minutes.
3. Meanwhile, in 1-quart saucepan, mix sugar and cornstarch; stir in apple juice. Cook over medium-low heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in butter.
4. Pour glaze evenly over chops; bake uncovered 30 to 35 minutes longer or until pork is no longer pink in center.

Note: Pork chops need to be at least 1 inch thick to cut a pocket in them for stuffing. If the chops are thicker, they may need to bake a bit longer.

Originally posted at Falling Into My Own Sarchasm and cross-posted here.