I see your apples and raise you a pork loin chop!

I asked for one ingredient from people, only three responded. I got apples (but not for a dessert), slivered almonds and soda crackers.

Off to the market I went. Apples go well with pork so once I had the three required ingredients, I headed to the meat area. Pork loin chops. Perfect.

Now back home, I gave the almonds a nice light toast (non-stick skillet, on high, just the almonds, nothing else, keep a close eye, when the oils release from the nuts, they toast fast). Sliced up an apple (Macintosh if interested) and crushed four soda crackers. Tossed all three ingredients to ensure every apple slice was well-coated.

Next, carefully cut pockets into the slices and filled said pockets with the apple/almond mixture. I also coated the outside with a mixture of toasted sliced almonds and crushed soda crackers.

To cook, I heated two tablespoons of vegetable oil in a large non-stick skillet and browned both sides of the stuffed chops, while pre-heating an oven to 350.

Once both sides were browned, I transferred them to a baking pan, covered with foil (with a vent) baking for 20 minutes; removed foil for an additional 10 minutes.

Remove from oven, re-tent with foil and let rest for 10 minutes.

Served for dinner with a faux tabbouleh salad and a creamy cheesy pasta with asparagus.

First test, delicious.