Raspberry-Stuffed Pork Chops

Serve these raspberry and apricot stuffed chops with steamed fresh sugar snap peas and rice pilaf.

Recipe Ingredients:

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

Cooking Directions:

1. Cut deep pocket in one side of each chop.
2. Mix together jam and apricots, divide equally among chops and stuff each pocket with jam mixture.
3. Heat oil in nonstick frypan over medium-high heat. Brown chops on one side, about 2 to 3 minutes. Turn chops.
4. 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.