Ingredients
6 boneless pork loin chops (1 inch thick and 8 ounces each)1 teaspoon salt1/2 teaspoon pepper1 tablespoon vegetable oil1 can (21 ounces) apple pie filling12 gingersnaps, crumbled2 tablespoons cornstarch2 cups unsweetened apple juice
Preparation
Cut a pocket in each pork chop. Sprinkle with salt and pepper. In a large skillet, brown chops in oil on both sides. Cool for 5 minutes. Combine the pie filling and gingersnaps; stuff some of the mixture into the pocket of each chop. Set remaining mixture aside.
Secure pork with toothpicks. Place in a greased 15x10x1-in. baking pan. Cover and bake at 350° for 25-30 minutes or until a thermometer reads 160°. Discard toothpicks.
In a small saucepan, combine cornstarch and apple juice until smooth. Stir in reserved pie filling mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over pork chops.
