Cut a deep pocket into the pork chop to accomodate the stuffing. Season with salt & pepper.
Saute the onions in 1 tbs oilve oil until caramelized, add the red apple, ginger, fresh thyme and 2/3 of the Walkerswood Jerk BBQ sauce - saute a further 3 mins then remove to a bowl to cool.
Once mixture has cooled stuff into the pork chops, using the remaining BBQ sauce to baste the chops.
Bake covered in a 350 Degree oven for 45 mins.
Remove cover and increase heat to 400 degrees and cook for additional 5 - 10 minutes until meat has fully cooked through.
Served with a nice mash potato and Veggies...WOW!