Fill each pocket in chops with two slices of apple and some chopped prunes mixed with lemon rind.
Close pocket with tooth picks and place chops in a roasting pan.
Preheat oven to hot and cook chops for 10 minutes, turn, cook for a further 10 minutes.
Reduce heat to moderately slow and cook for a further 25-30 minutes or until meat is tender.
Baste chops and turn occasionally during cooking.
Season with salt and pepper after cooking.
To serve, remove toothpicks from chops and place on a serving dish.
Keep chops warm and make gravy from the pan juices if desired.