Apple Sauced Pork Chops

1 1/4 cups cooked rice
1/3 cup raisins
1/4 cup chopped apple
Dash pepper
4 1 1/2 inch thick center cut pork chops
salt and pepper
1 tablespoon olive oil
1/4 cup dry white wine or chicken broth
1/4 cup cold unsalted butter, cut into chunks
1 1/2 cups balsamic vinegar
1 teaspoon 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.

Bake, uncovered, in a 350F oven for 45 to 50 minutes or till no pink remains, juices run clear and thermometer inserted in the stuffing registers 160F. 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.

Serves 4.