Raspberry-Stuffed Pork Chops
Serve these raspberry and apricot stuffed chops with steamed fresh sugar snap peas and rice pilaf.
4 boneless loin chops, one-inch thick
4 tablespoons raspberry jam
1/2 cup dried apricots, sliced
1 teaspoon vegetable oil
4 tablespoons cider vinegar
2 tablespoons honey
4 tablespoons orange juice
1 tablespoon Dijon-style mustard
- Cut deep pocket in one side of each chop.
- Mix together jam and apricots, divide equally among chops and stuff each pocket with jam mixture.
- Heat oil in nonstick frypan over medium-high heat. Brown chops on one side, about 2 to 3 minutes. Turn chops.
- Combine remaining ingredients and add to pan. Lower heat, cover and barely simmer 8 to 10 minutes.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.