6 boneless loin chops (1 in. thick & 8 oz. each)
1 tsp. salt
½ tsp. pepper
1 T. vegetable oil
1 (21 oz.) can apple pie filling
12 gingersnaps, crumbled
2 T. cornstarch
2 c. unsweetened apple juice
Cut a pocket in each pork chop. Sprinkle with salt & pepper. In large skillet, brown chops in oil on both sides. Cool for 5 mins. Combine pie filing and gingersnaps; stuff some of the mixture into the pocket of each chop. Set the remaining mixture aside. Secure pork with toothpicks. Place in a greased 15x10x1 baking pan. Cover and bake at 350 degrees for 25-30 minutes or until meat thermometer reads 160 degrees. Discard toothpicks.
In 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 min. or until thickened. Serve over pork chops.