In a large skillet brown onions, celery and garlic in olive oil. Add dried bing cherries and brown sugar. Saute the mixture until the sugar dissolves. Add chicken stock. Add the diced stale bread and continue to cook until the bread has absorbed 90% of the liquid.
Add canned apple pie filling and chopped almonds, stir the stuffing together. Season with kosher salt, black pepper, white pepper, granulated garlic and dehydrated onion flakes. Turn off the heat and transfer the stuffing to a casserole dish. Cool to room temperature. Once the stuffing cools, fold in three eggs. The eggs will make the stuffing rise as it cooks.
To Stuff The Chops: Make a pocket in the chops by cutting through starting at the outside and slicing all the way to the bone. Stuff the pork chops generously and transfer to a lightly oiled casserole dish. Season the chops with some more of the spice mix.
Bake in a 350-degree oven for about 20 minutes until the pork is cooked through. baste the pork chops with a mixture of honey and orange juice as it cooks.
Use a firm structured day old bread such as Italian or French. Do Not use Wonder Bread, hot dog or hamburger buns as they lack structure and will not absorb enough liquid, resulting in a lousy stuffing.
* As the chops cook some of the stuffing may slide out of the pocket. Check the chops a few times during the cooking and re-stuff the stuffing into the chops as needed. This will help create a better visual presentation for the finished chops.
* Try this stuffing inside a chicken or even your next Thanksgiving Turkey!