Yield: Makes 4 servings.

1 cup thinly sliced celery, divided
1 cup chopped onion, divided
1 cup beef broth
1 bay leaf
5 peppercorns
1 tablespoon butter or margarine
1 1/2 cups cooked brown rice
1 medium apple, cored and chopped
1/4 cup chopped walnuts
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed sage
4 pork loin rib chops (about 2 pounds), cut 1-1/2 inches thick
1 tablespoon vegetable oil

Combine 1/2 cup celery, 1/2 cup onion, broth, bay leaf and peppercorns in 13x9-inch baking pan. Set aside.

Cook remaining 1/2 cup celery and 1/2 cup onion in butter in large skillet over medium-high heat until onion is transparent. Stir in rice, apple, walnuts, salt and pepper; remove from heat.

Cut a horizontal pocket in each chop; fill with rice stuffing. Secure with wooden picks. Place additional rice stuffing in baking dish and cover.

Lightly sprinkle chops with salt and ground black pepper. Brown chops, two at a time, in hot oil over medium-high heat, turning once.

Place chops in broth in baking pan. Cover with foil; bake at 350 degrees 30 minutes. Uncover and bake an additional 30 minutes. Bake additional stuffing at 350 degrees 30 minutes. Strain liquid from pork chop baking dish; serve with pork chops.