Trim fat from chops. Cut a pocket in each chop by cutting a slit the length of the fat side almost to the bone. Set chops aside.
For stuffing, in a large skillet cook sausage and onion until sausage is brown and onion is tender; drain well. Stir in stuffing mix, shredded apple, thyme, and pepper. Drizzle with 2 tablespoons of the apple cider to moisten, tossing lightly.
Spoon about 2 tablespoons of the stuffing into each pork chop pocket. Secure pockets with wooden toothpicks. Stir remaining apple cider into remaining stuffing.
Place stuffed pork chops on a rack in a shallow roasting pan. Place remaining stuffing in a greased 1-quart casserole. Cover casserole and refrigerate until ready to bake.
For glaze, in a small saucepan, combine apple jelly and lemon juice. Cook and stir until jelly melts; brush chops with some of the glaze.
Bake chops, uncovered, in a 375 degree F. oven for 20 minutes. Brush again with glaze. Place covered casserole of stuffing in oven beside pork chops. Bake about 20 minutes more or until no pink remains in chops and stuffing is heated through. If desired, garnish with apple wedges. Makes 4 servings.