Stuffing
1 T olive oil
1/3 cup diced onion
1/3 cup diced celery
2 cups dried bread cubes (or small croutons)
Garlic salt & pepper
1/2 cup diced apple (with or without peel)
2 T fresh chopped sage leaves or 2 tsp. rubbed sage
1/4 cup chicken or vegetable broth

In large skillet, heat oil over medium heat. Add onion and celery and saute until tender, about 5 minutes. Scrape into bowl and add bread cubes,, salt, pepper, apple and sage.

Lightly moisten with broth, mix thoroughly and set aside.

Pork
2 lbs. or 4 bone-in pork chops or pork tenderloin (1 in. thick)
Salt and pepper
2 T olive oil
1 T butter

Sauce
3   coarsely chopped pecans
1 large apple, diced
1/2 cup half and half or cream
      (mixed with 1 tsp. cornstarch 2 - T maple syrup)

Preheat the oven to 325 degrees

To prepare the pork:

Cut 2 in. wide slit in side of chop opposite bone or cut loin in 1/5 in. slice and slice in two, leaving one side attached, making a pocket. Heat oil in skillet and brown each side for 3 minutes. Transfer chops to baking dish and divide stuffing mixture into each chop. Cover with foil. Bake 45 minutes at 350. Remove from oven, keep covered.

To prepare Sauce:

In same skillet, melt butter over med. heat. Add pecans and saute 2 minutes. Add diced apple and saute til caramelized - 3-5 minutes, Reduce heat and slowly whisk in half an half and syrup, letting thicken slightly.