Apple-Sage Stuffed Pork Chops

Garnish traditional pork chops with fresh flavors of Granny Smith apples and sage.
Melt the butter in a large skillet over medium-high heat; add the onion and the next 3 ingredients and simmer for 10 minutes or until the vegetables are tender and the liquid has evaporated. Remove from heat. Add the minced meat mixture and stock; stir until the liquid is absorbed. Add the sage, 2 tablespoons of chopped parsley, 1/2 teaspoon of salt, 1/2 teaspoon of black and ground red pepper. Let stand for 20 minutes.Cut off the excess fat from each pork chop and make an incision on 1 side of each chop to make a pocket. Spoon the filling mixture evenly into each pocket.Combine the remaining 4 tablespoons of parsley, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Rub both sides of the stuffed pork chops evenly with 2 tablespoons of oil and sprinkle the chops evenly with the parsley mixture.Saute the chops in the remaining 2 tablespoons of preheated oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side, or until browned. Place on a lightly greased wire rack in a baking dish. Pour 1 cup of water into the bottom of the roasting pan.Bake at 375 ° C for 30 to 40 minutes. Let stand for 5 minutes before serving. Decorate if desired.* you can substitute 1/2 teaspoon of grated sage.Note: For testing purposes only, we used the Pepperidge Farm herb filling mix.