PREPARATION:

For the Stuffing

1. Preheat oven to 350 degrees F. In a large skillet, heat the butter and olive oil over medium high heat. Sauté apples and onions for 5 to 7 minutes, until the apples are golden. Add the ginger and sauté an additional 1 to 2 minutes. Stir in the chopped pecans, season with salt and pepper and remove from heat. Let cool slightly.

For the Pork Chops

1. Using a sharp knife, slice horizontally into the fat side of the chop, almost to the bone. Wiggle your knife inside the pork chop to create a pocket big enough to hold the stuffing.
2. Stuff the pork chops with the apple mixture. In a small bowl, combine the mustard and vinegar. Coat each pork chop with the mustard mixture. Season with salt and pepper. In a large, ovenproof skillet, heat olive oil over medium high heat. Sauté pork chops until brown on both sides, about 2 to 3 minutes per side. Transfer skillet to oven and oven-roast until chops are cooked through, about 10 to 15 minutes. Serve with Roasted Sweet Potatoes.
3. For the baby, puree apples in a blender and serve.

   Editor's Note: Look for hormone-free pork, organic dairy and organic, locally-grown produce.

4. Learn more about sustainable food choices with our Eat Green Guide.

5. This recipe was featured in the And Baby Makes Three Episode of Emeril Green.