Prepare the package of Stove Top according to directions. For this recipe you add 1/2 cup of dried cranberries and diced celery to the mix once it’s prepared. Cover the stuffing and set it aside.
Spray a large baking pan or glass dish with Pam spray. Peel the onions and slice them in 1/2 inch slices/circles. Place the onions in the pan. Next peel and core the apples. Slice them about 1/4 inch thick, add them to the pan mixing them together with the onions.
Slice the pork chops along one side (almost all the way through) creating a pocket so you can place the stuffing inside. Sprinkle the chop lightly with tenderizer inside and out, then take several spoons full of stuffing and stuff it inside the pocket. When it’s full, press it together and lay it so the chop sits on top of the apple-onion mixture. Repeat with each chop.
Next sprinkle the top of the pork chops with seasoned bread crumbs. I just use Progresso Italian Style Bread Crumbs.
Next take the bacon slices, cut them in half and place them on top of the stuffed, sprinkled chops. (The bacon fat drips onto the chops, keeping them moist, and adding more flavor.) Cover the pan with aluminum foil and bake at 350 for a full 3 hours. Chops should be golden brown and fork tender. If not tender, let them cook another half hour, but keep them covered so they don't dry out. You can remove the bacon when the chops are done and place it underneath the chop when serving because who doesn’t love bacon? Enjoy!
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