Baked Stuffed Pork Chops

Pork Chops
2 tbsp Butter
1/3 cup finely chopped onion
1/2 cup chopped celery
1 1/2 cup bread crumbs
1/2 tsp dried marjoram leaves
2 tbsp chopped Parsley
1 tsp Salt
1/8 tsp Pepper
3 tbsp Apple Juice

Preheat oven to 350 degrees. Rib pork chops, cut 2 inches thick, each with a pocket. Wipe pork chops well with a damp paper towel. In hot butter in skillet, cook onion and celery until tender, about 8 minutes. Add bread crumbs and brown lightly. Remove from heat. Add parsley, salt, marjoram leaves, pepper, and apple juice. Toss mixture lightly, to combine to create a stuffing. Fill pockets of pork chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan. Sprinkle with salt. Pour water to 1/2 inch depth in roasting pan. Water should not touch rack. Cover chops and pan with aluminum foil. Bake chops for 45 minutes. Remove foil and bake uncovered 45 to 55 minutes longer, until chops are tender.