cut pockets into each pork chop

sprinkle with salt and pepper

in a large skillet brown chops in oil on both sides

cool for 5 minutes

combined pie filling ginger snaps

stuff some of the mixture into the pocket of each pork chops

set the reamining mixture aside

secure pork toothpicks

place in a greased 15 x 10 x 1 baking pan.

cover and bake at 350°F for 25-30 minutes or until a meat thermometer reads 160°F

in a small saucepan combine cornstarch and apple juice until smooth

stir in the reserved pie filling mixture

bring to a boil cook and stir for 1 minute or until thick. serve over pork chops