Melt butter in a skillet over medium heat. When the butter begins to sizzle, add the onion and 200ml of the apple and cook until softened, about 3 minutes.
Remove from the heat. Combine the breadcrumbs with the sage and stir it into the onion and apple mixture. Add a little apple juice to keep it moist, but not wet. Spoon into a mixing bowl and keep one side.
Remove the pork rind from the chops and keep aside. Create pockets in the fatty side of the chops with a sharp pointed knife. Be sure not to cut all the way through. Open the pockets, season with salt and pepper and stuff with the stuffing. Tie each pork chop with some butchers twine.
Combine salt, pepper and flour in a shallow mixing bowl and dredge the pork chops in the flour. Shake off all excess flour. Heat some vegetable oil in the skillet and brown the pork shops, about 3 minutes each side.
If your skillet is big enough to take all 4 chops, keep the chops in the skillet, otherwise transfer it to a baking dish. Add the remaining chopped apple, 125 ml water as well as some apple juice, cover the pan with foil and bake the chops for about 30 minutes.
Remove the foil and bake for another 30 minutes. Serve with creamy mashed potatoes.
with permission of My Easy Cooking. To see more recipes, click here.