Ginger-Apple Pork Chops

• 6 boneless pork loin chops (1 inch thick and 8 oz. each)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 (21 ounce) can apple pie filling
• 12 gingersnaps, crumbled
• 2 tablespoons cornstarch
• 2 cups unsweetened apple juice

1. Cut a pocket in each pork chop. Sprinkle with salt and pepper. In a large skillet, brown chops in oil on both sides. Cool for 5 minutes.
2. Combine the pie filling and gingersnaps; stuff some of the mixture into the pocket of each pork chop. Set the remaining mixture aside. Secure pork with toothpicks. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and bake at 350F for 25 - 30 minutes or until a meat thermometer reads 160 degrees. Discard toothpicks.
3. In a small saucepan, combine cornstarch and apple juice until smooth. Stir in the reserved pie filling mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over pork chops.

pork loin chops, salt, pepper, vegetable oil, apple pie filling, cornstarch, apple juice

Taken from www.food.com/recipe/ginger-apple-pork-chops-301930 (may not work)