Prepare the glaze first.  In a medium saucepan, combine apple juice, apple cider, brown sugar, butter, honey, white wine, cinnamon, and nutmeg; blend well. Cook over medium heat until boiling.  In a small bowl, combine cornstarch and water.  Add to apple juice mixture, stirring to combine.  Continue cooking over medium heat, stirring constantly until glaze is bubbly and slightly thickened, about 15 minutes.  Stir in apple slices and cook for 5 more minutes.  Set aside.

Prepare the stuffing next.  In a medium saucepan, add butter, onions, celery, apple slices, and brown sugar.  Cook over medium heat 5 minutes, stirring constantly, until onions are tender.  Add cooked white and wild rice, walnuts, thyme, cinnamon, and salt and pepper to taste.  Set aside.

To prepare the pork chops, cut a large pocket in the side of each chop.  In a large skillet, add vegetable oil.  Brown chops on both sides.  Transfer chops to a baking dish.  Spoon stuffing loosely into each pocket.  Spoon the glaze over the tope of each chop.  Cover and bake in a 350 degree oven for 1 hour.