2 tablespoons vegetable oil
1 small onion, diced
1/2 cup corn kernels, scraped from fresh corn
2 Empire or Spartan apples, peeled and diced
3 cloves garlic, minced
1/2 cup dry apple cider
1/3 cup chicken stock
1 tablespoon each chopped fesh parlsey, sage, thyme (or 1 teaspoon dried)
6 pork loin chops (about 7 ounces each)
Cider Glaze:
2 teaspoons butter
2 tablespoons minced shallots
2/3 cup dry white wine
1 cup apple cider
2 teaspoons cider vinegar
Salt and pepper to taste

Preparation Instructions:

In medium skillet over medium high heat, heat 1 tablespoon of the oil. Add onion, corn, apple and half of the garlic; cook until slightly softened. Add cider and stock; boil gently until reduced to half volume. Stir in parsley, sage and thyme. Set aside.

With sharp knife, cut a pocket in each pork chop. Spoon stuffing into pockets; fasten each with 1 or 2 toothpicks.

In large, heavy ovenproof skillet (if handle is not ovenproof, wrap in foil) over medium high heat, heat remaining oil.

Place chops in skillet and spread remaining garlic on top of each. Sear chops on underside only; turn over when nicely browned.

Place skillet in 450 degree oven for 10 to 15 minutes or until chops are cooked through. Remove toothpicks. Transfer chops to heated platter and cover with foil to keep warm.

Cider Glaze: Discard any accumulated fat from the pork chop skillet. Place skillet over medium high heat and add butter. Cook shallots until softened. Add wine; cook, stirring to deglaze pan, until wine is slightly reduced. Add cider and reduce again by one third. Add vinegar, salt and pepper.

To serve, spoon glaze over chops. Garnish with apple and fresh sage.

Per serving: 414 calories; 20.5 g fat; 21 g carbohydrates; 32.5 g protein; 1.7 g fibre.