| 1 tbsp. | Butter |
| 1 | Small yellow onion, chopped |
| 1 | Cooking apple, peeled, cored, chopped |
| 1 cup | 1/2-inch cubes bread |
| 1/4 cup | Chopped walnuts |
| 1/4 cup | Dark raisins |
| 1 tbsp. | Packed brown sugar |
| 1 tsp. | Cider vinegar |
| 1/2 tsp. | Salt |
| 1/4 tsp. | Ground nutmeg |
| 4 | Loin pork chops with bone |
| 1 tbsp. | Olive oil |
| 2 cups | Cold water |
| 1/4 cup | All-purpose flour |
| | Optional garnish: |
| 1 | Unpeeled cooking apple, cored, and cut into thin slices |
In a 12-inch nonstick skillet, melt the butter over moderate heat. Add the onion and saute for 5 minutes. Stir in the apple and cook 2 minutes longer. Mix in the bread cubes, walnuts, raisins, sugar, vinegar, 1/4 tsp.of the salt, and the nutmeg, then remove from the heat.
With a sharp pointed knife, horizontally cut a pocket in each chop, cutting towards the bone. Stuff the pocket with the apple mixture and close tightly with toothpicks. Sprinkle the chops with the remaining 1/4 tsp. salt.
In the same skillet, heat the oil over high heat. Brown the chops for 5 minutes on each side. Add 1 3/4 cups of the water, bring to a boil, lower the heat, cover and simmer for 35 minutes. Transfer the chops to a warm plate. Reserving the pan drippings; remove the toothpicks.
In a cup, whisk the flour and remaining 1/4 cup of water. Stir the mixture into the pan drippings, bring to a boil, and cook, uncovered for 2minutes, then spoonover the chops. Garnish with the apples slices.