Hi Le Anna! How wonderful to have such nice memories of your first apartment! And I’m so happy that I can give you this recipe – it’s one of my favorites, too! We’ll get the recipe and picture up in the recipe section soon, but in the meantime, here’s just the recipe: Pork Chops & Stuffing Bake For an easy and delicious meal, nothing could beat Grandma’s pork chops. Preparation time: 15 minutes Cooking time: 30 to 40 minutes Serves 6 1 tablespoon vegetable oil 6 (3/4-inch thick) boneless pork chops 1 small onion, chopped 2 celery stalks, chopped 2 Granny Smith apples, peeled, cored and coarsely chopped 1 (14-ounce) can chicken broth 1 (10 3/4-ounce) can condensed cream of celery soup, undiluted 1/4 cup dry white wine 6 cups herb-seasoned stuffing cubes 1. Preheat oven to 375F. Lightly spray 13 x 9-inch baking dish with nonstick cooking spray. 2. Heat vegetable oil in large deep skillet over medium-high heat until hot. Add the pork chops and cook until browned on both sides, turning once. Remove pork chops from skillet and set aside. 3. Add onion and celery to same skillet. Cook and stir until onion is tender, about 3 minutes. Add apples; cook and stir for about 1 minute. Add the chicken broth, undiluted soup and wine; mix well. Bring to a simmer; remove from heat. Stir in stuffing cubes until moistened. 4. Spread stuffing mixture in prepared baking dish. Place pork chops on top of stuffing; pour any accumulated juices over pork chops. 5. Cover baking dish tightly with foil and bake until pork chops are juicy and barely pink in center, about 30 to 40 minutes. Grandma’s Secret Tip Because everybody loved Grandma’s stuffing so much, she often made a second batch. She would place it in a lightly greased baking dish, cover it and bake it at the same time as the pork chops. For a drier stuffing, she would uncover it during the last ten minutes of baking.