Preheat oven to 350° F (180° C).
Melt butter in a 10-inch (25 cm) skillet over medium heat. When the butter begins to sizzle, add the onion and 3/4 of a cup of apples and cook until just softened, about 3 minutes. Remove from heat.
Combine the bread crumbs with the minced parsley. Gently stir into the onions and apples, adding a bit of apple juice to keep the stuffing moist but not wet. Turn into a mixing bowl. Set aside.
Wipe out the pan and return to the stove.
Create pockets in the fatty side of the pork chops with a sharp, pointed knife. Be sure not to cut all the way through. Open the pockets, season inside with a salt, pepper, and stuff with the cooked bread crumb mixture. Tie each pork chop with butcher string.
Combine salt, pepper and flour and place in a shallow dish or bowl. Dredge chops through the seasoned flour, shaking off any excess; add a tablespoon or two of vegetable oil to the skillet and heat over medium high. When oil is hot (but not smoking), add the pork chops and cook, turning once, until golden, about 3 minutes per side. Repeat with each pork chop.
Place lightly browned pork chops into an 8-inch (20 cm) square baking dish. Add a little water, a splash of apple juice, and the remaining chopped apple to the pan; (liquid should be no more than 1/4-inch (6 mm) deep).
Cover with aluminum foil and bake for 30 minutes.
Remove foil, return to the oven and continue baking for 30 minutes. Serve hot with pan juices and cooked apple ladled over each chop.
Extract from ‘The Autobiography of the Original Celebrity Chef’. To download the full recipe book, visit KFC’s Facebook page.