5 Tbsp. FRENCH'S® Spicy Brown Mustard, divided
3 Tbsp. honey, divided
1 cup cornbread stuffing mix
1 small macintosh apple; peeled, cored and chopped
1/4 cup chopped onion
1/4 cup minced fresh parsley
4 rib pork chops, cut 1 1/4-inches thick (about 2 pounds)
COMBINE 1/4 cup water, 2 tablespoons mustard and 1 tablespoon honey in medium bowl. Add stuffing mix, apple, onion and parsley; toss until crumbs are moistened. Combine remaining 3 tablespoons mustard and 2 tablespoons honey in small bowl; set aside for glaze.
CUT horizontal slits in pork chops, using sharp knife, to make a pocket for stuffing. Spoon stuffing evenly into pockets. Secure openings with toothpicks.
PLACE pork chops on oiled rack. Grill over medium heat 40 to 45 minutes until no longer pink near bone, turning often. Baste chops with reserved glaze during last 10 minutes of cooking.