Preheat an oven to 400°F.Take two apples, peel, core and dice. Set aside the other two for use later.In a medium sauce pan over medium heat, warm the butter.
Add the onionss and cook, stirring occasionally, until softened, about 2 minutes.
Add the red bell pepper, garlic and cumin and cook, stirring frequently for 1 minute.
Add the apples and cook about 2 minutes.
Transfer the mixture to a large bowl and fold bread crumbs. Season with salt and pepper.
Let the stuffing cool for 10 minutes.Meanwhile, season the pork chops on both sides with salt and pepper. Insert a sharp paring knife into the side of a chop opposite from the bone, making a long slit along the curve all the way to the bone. Wiggle the knife to form a large pocket. Repeat with the remaining chops. Stuff each chop with stuffing, using your fingers to help pack it into the pocket.
Cut the other two apples in half.
Place the chops on a baking sheet and top each pork chop with half an apple, place in the oven and roast until an instant-read thermometer inserted into the stuffing registers 160°F, about 20 minutes.ransfer the chops to a platter, cover loosely with aluminum foil and let rest for 5 minutes.
