Directions

1. Cut a 4-to5-inch long slit to make pocket in each pork chop.
2. In 2-quart saucepan over medium heat, combine undrained pineapple, water, celery, onion, butter, brown sugar, soy sauce, vinegar and onion powder. Heat to boiling, stirring occasionally. Add stuffing; toss lightly to coat.
3. Spoon mixture into pork chop pockets. Arrange chops, stuffing side-up in 2 quart oblong baking dish. Cover with foil; bake at 350 degrees F. for 20 minutes. Uncover; bake 25 minutes more or until stuffing is golden brown and chops have an internal temperature on a thermometer of 160 degrees F.