1Prepare the chop for the filling by using a sharp knife to create a pocket in the meat in the thickest part on the boneless, or extending the cut nearly to the bone .
2Heat better in a large skillet over medium-high heat and cook the onions and celery until translucent, about 5 minutes. Add the bread pieces, apple, egg, sage, thyme, parsley, lemon juice, and salt and pepper. Stir thoroughly.
3In the slow cooker, add the chicken stock, carrots and bay leaf and stir.
4Stuff the chops with the apple mixture, distributing evenly, and position on top of carrots and broth in the slow cooker.
5Cover and cook on Low for 8 to 10 hours, or on High for 5 to 6 hours until chops are tender. Season with salt and pepper to taste, and garnish with fresh parsley.
6Variations: You can get creative with the stuffing by adding dried fruit such as raisins or cranberries; crumbled sausage or bacon.
You could use chicken not pork-chop???