Instructions: In a medium mixing bowl combine the stuffing croutons, raisins, pears, onion, celery, sage, thyme, salt and pepper. Mix well.

Slowly add the hot chicken broth to the stuffing mixture, stirring constantly. Depending upon the brand of stuffing croutons, you may need a little less broth or possibly a bit more. Continue to stir mixture until it clumps up and attains a moist consistency. Set aside.

Trim the excess fat from the chops, if any. Slice each chop horizontally through the center, threefourths of the way to the bone, creating a cozy pocket.

Fill the pork pockets with stuffing mixture. Place the stuffed chops in a nonstick roasting pan and sprinkle with chopped rosemary, salt and pepper.

Roast for approximately 40 minutes and then remove from the oven.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.