Combine lamb, apple, pineapple, rosemary, and salt in a bowl. Add a little pineapple juice.
Stir in the pumpernickel bread gradually, until the mixture is thickened enough for you.
Add the egg and mix well. Stir in more bread if needed.
Use a sharp, small knife to cut a pocket into the sides of the pork chops; fill with the stuffing you just made. Set in a roasting pan and place extra stuffing on top, if you like stuffing. This helps flavor the pork chop even more.
Bake until the pork chops' internal temperature reaches 160 degrees F, measured with an instant-read thermometer, about 30 minutes.