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Slice a pocket in each pork chop. Rub salt and pepper all over pork chops. Wrap each cheese wedge in a slice of ham. Slide wrapped cheese in pocket in chops. Secure opening by sticking toothpicks into chops. Heat oil in a skillet, and sear pork chops on both sides; remove from pan. Add onions and apples to hot pan and heat. Pour beer into pan, and then add gravy mix. Stir to dissolve. Add pork chops so that cut sides are up and cheese does not run out during cooking; bake about 15 minutes. Check chops by poking with a fork so that juices run clear - no blood visible. Do not overcook or pork will be dry. Serve with potatoes.
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Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil
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