This version goes way back. It was around 30 years ago when I asked a co-worker how she made them. She just said make your favorite stuffing and add onion soup. That is what I did. This dish helped win my husband over. Lol. He was impressed. The rest is history. These chops and my beef stew won his heart. . That is a little story he tells people. I make a few versions of this dish. This is the easiest of them all. Enjoy!
Heat oven to 400 degrees. Foil line baking dish for easy clean up.
Heat water in microwave until hot. Place stuffing mix in bowl with apples, diced onions, and celey. Pour 1 1/2 cups of water over it. Mix with melted butter. Stir to combine well.
Take chops and turn fat side up. Cut down the center not all the way through leaving an inch on each side forming a pocket.
Stuff pockets in pork with stuffing. Secure with tooth picks. Salt and pepper chops. Place in pan.
Mix the onion soup mix with 1 1/2 cups of hot water, and cream of mushroom soup( optional) Pour over pork chops. Lay sliced onion on top of chops. Cover with foil.
Place in oven covered and bake about an hour, or until cooked through.
(Skip step if using cream of mushroom soup) Drain liquid from pan with strainer to catch stuffing. Place liquid into a sauce pan. Turn burner on to med-high. Mix corn starch with 1/4 cup water. Whisk into drippings. Stir over heat until thickened. Salt and pepper to taste. Use as a gravy for chops.