1 teaspoon pumpkin pie spice*
4 (1/2-inch thick) boneless pork loin chops
3/4 cup apple juice or cider
1 cup pork stuffing mix crumbs (not cubes)
1 rib (1/2 cup) celery, thinly sliced
4 (1/4-inch) red apple slices, cored
1/4 cup firmly packed brown sugar
Heat oven to 350ºF.
Melt 1 tablespoon butter in 10-inch skillet until sizzling. Stir in 3/4 teaspoon pumpkin pie spice. Add pork chops; cook, turning once, over medium heat 4-6 minutes or until browned. Remove pork chops from skillet; keep warm.
Combine 1/2 cup apple juice, remaining pumpkin pie spice and 1 tablespoon butter in same skillet. Bring to a boil; remove from heat. Add stuffing mix and celery; let stand 5 minutes.
Place pork chops into greased 9-inch square baking pan; top each with apple slice and about 1/3 cup stuffing mixture.
Cover; bake 20-25 minutes or until pork internal temperature reaches 145ºF and stuffing is heated through.
Combine remaining apple juice, remaining butter and brown sugar in 1-quart saucepan. Cook over medium heat until mixture comes to a boil; boil 1 minute.
Place pork chops on serving platter; drizzle with brown sugar mixture.
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Apple juice is usually sweetened with sugar in some form whereas, apple cider is pure apple juice without any additional sweetening. Some cider is sold pasteurized which has a longer shelf life. Because cider can be more perishable than apple juice, check the label for storage recommendations.