INGREDIENTS

1. 6boneless pork chops, 1 1/2 inch thick
2. 1/2cupwater
3. 1/3cup choppedonions
4. 3tablespoons packedbrown sugar
5. 1 1/2teaspoonscider vinegar
6. 1 (8 ounce)packagecornbread stuffing mix
7. 1 (8 ounce)cancrushed pineapple, undrained
8. 1cup choppedcelery
9. 2tablespoonsbutter
10. 2tablespoonslow sodium soy sauce
11. 1teaspoononion powder

DIRECTIONS

1. Cut a 4 to 5 inch long slit to make a pocket in each chop.
2. In pan over medium heat, combine pineapple, water, celery, onion, butter brown sugar soy sauce vinegar and onion powder.
3. Heat to boing, stirring occasionally.
4. Add stuffing mix toss lightly to coat.
5. Spoon mixture into pork chop pockets.
6. Arrange chops, stuffing side up in an oblong baking dish.
7. Cover with foil bake at 350 degrees for 20 minutes.
8. Uncover and bake an additional 25 minutes or until stuffing is golden brown and chops are no longer pink.