Prune-Stuffed Pork Chops with Apples

Assemble these supplies:

• 8 medium-size pitted prunes, soaked in hot water for 30 minutes
• Four 3/4-inch-thick loin pork chops (about 2 pounds total weight) with pockets cut in sides for stuffing
• Salt and freshly ground black pepper
• 1 lemon
• 2 large firm tart apples, such as Granny Smith
• 6 tablespoons unsalted butter
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground nutmeg
• Pinch of ground cloves
• 1 tablespoon Dijon mustard

Steps in preparation:

1. Preheat, oven to 350 degrees.
2. Stuff 2 soft prunes into each pork chop pocket and secure pocket with toothpick or small skewer. Rub both sides of each chop with salt and pepper.
3. Grate enough lemon zest to make 2 teaspoons and set aside. Cut lemon in half and squeeze juice from both halves into large bowl. Wash apples under cold running water. Halve 1 apple, core, and cut into 8 thin slices. Peel, core, and coarsely chop remaining apple. Toss apple slices and chunks in lemon juice to prevent discoloration, and set aside.
4. In large heavy-gauge skillet, melt 2 tablespoons butter over medium-high heat until frothy, about 1 minute. Add chops and sauté, turning once, until well browned, 3 to 4 minutes per side.
5. Transfer chops to shallow, ovenproof casserole or bak­ing dish; set aside. Wipe out skillet with paper towels.
6. In skillet, melt remaining butter over medium heat. With slotted spoon, remove apple chunks from lemon juice and dry with paper towels; reserve the apple slices. Add chunks to skillet, tossing until evenly coated with butter. Cover and cook until apples are slightly, soft, 2 to 3 minutes.
7. Stir in lemon zest, light brown sugar, nutmeg, cloves, and pinch of salt, and cook about 5 minutes, or until ingredients are combined. Stir in mustard.
8. Spoon half of apple mixture over chops and bake 30 to 40 minutes, or until no pink shows at the bone and apples are golden brown. Cover remaining apple mixture and set aside.
9. Place 4 dinner plates under hot running water to warm.
10. Dry plates. Divide chops among warmed plates and top each serving with spoonful of remaining apple mix­ture. Garnish each with 2 slices of reserved raw apple slices and serve immediately.