Ingredients: (Serves 4)
4 double thick pork chops with the bone, slit for stuffing
1 gallon apple juice
4 tablespoons salt
4 tablespoons black pepper
1 tablespoon dried parsley
1 cup minced mushrooms
¼ cup onion, finely minced
1 clove garlic, minced
2 tablespoons olive oil
¼ cup grated parmesan cheese

Instructions:
Ask your local butcher to insert a slit in each chop so that you can stuff it.  You can do it yourself by using a long knife to carefully cut the meatiest part of the pork chop creating a pocket.  Season chops with salt and pepper.  Place chops in a nonreactive bowl and cover with apple juice.  Refrigerate for 16-20 hours. 

On the day of cooking, preheat oven to broil.  Prepare stuffing by sautéing olive oil, onion, garlic, mushrooms, and parsley.  Once cooked, mix in parmesan cheese and set aside until ready to stuff chops.  Remove chops from apple juice brine and discard liquid.  Dry each chop with a paper towel.  Carefully insert stuffing into cavity of pork chop and place on a baking pan coated with a nonstick spray.  Spray tops of chops.  Broil chops for 10 minutes in the middle of oven.  Reduce heat after 10 minutes to 300 degrees for another 10-15 minutes.  Remove chops from oven and let cool for 5 minutes.  Serve with a mushroom gravy and lightly seasoned spinach for a hearty and tasty holiday dinner.

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