• Put the knife right next to the bone and slice down.
• Now we have 6 pork chops ready to stuff
• Saute the onions, celery, apples, ham, Marjoram and parsley in olive oil till tender.
• Add the wine, about a 1/2 cup but as you can see I just free poured from the bottle, a little extra won't hurt. Cook for another 3 minutes and let the mix cool a bit.
• Place the vegetable mixture in a bowl and add the pumpernickel and eggs. Stir till everything is well mixed and the vegetables are coated.
• Hold the knife horizontally and slice a pocket in the chop. Cut a nice big cavity into the chop without slicing through tot he edges. Keep the slit as small as possible. Stuff the chop with the dressing that has been divided into 6 equal portions.
• I used a long toothpick here. You can also cut bamboo skewers in half or use 2 regular size toothpicks
• Thread the toothpick through the opening to keep it shut. I stuffed all the chops but froze 3 of them for another meal.
• Mix the flour and seasoning on a plate then dip the chops into the flour. Heat the Skillet and brown the chops on medium to medium high heat. This will take about 2 to 3 minutes on each side.
• Then Add 1/2 cup stock and 1/2 cup wine and chicken stock and simmer for 30 minutes.
• Remove the chops and pull out the toothpick.

The Sauce

• Mix 2 tablespoons of flour in the chicken stock, add to the pan and bring to a simmer so it can lightly thicken. Add water if necessary to make a thin glaze.