Due to a merging error on page 29 of yesterday's edition of Lifestyle, the recipe for 'Princely Pork Chops' was omitted, and its title incorrectly applied to the recipe for Cupid's Chicken Breasts. We apologise for the errors. The pork chop recipe is as follows:

PRINCELY PORK CHOPS

2 thick cut boneless pork chops

¼ cup fresh bread crumbs

¼ cup onion, minced

¼ cup apple, minced

¼ cup pecans, chopped

1 small garlic clove, minced

2 tbsp. fresh parsley, minced

Freshly ground black pepper

Dash cayenne pepper

¼ tsp. dry mustard

Dash ground cumin

1 tbsp. vegetable oil

¼ cup chicken broth

¼ cup dry white wine

1 bay leaf

HEAT oven to 350° F. Slit chops horizontally with a sharp knife to make a pocket. Don't cut all the way through. In a bowl, combine bread crumbs, onion, apple, pecans, garlic, parsley, cayenne, pepper, mustard, cumin and oil; mix well. Divide the mixture and fill each pocket with as much stuffing as possible. Using a coarse needle and thick black thread (so you can see it to remove when chops are done), stitch open edge of chops closed to retain stuffing.

Place chops in a greased baking dish. Pour mixture of broth and wine over them, add bay leaf. Add leftover stuffing to pan if there is any. Cover and bake for about 1 hour or until tender, basting occasionally with pan juices. Serve with juices, over rice or with fluffy mashed potatoes. Serves 2.