Glazed Stuffed Pork Chops

By kscribner

prep time 20 min (stuffing chops takes longer!)
total time 45 min
makes 6 servings

Ingredients

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 cups apple juice
• 2 Granny Smith apples, divided 6 bone-in pork chops (3 lb.), each with pocket cut for stuffing (see Tip)
• 1/2 tsp. black pepper
• 1/3 cup plus 1 Tbsp. KRAFT Light Raspberry Vinaigrette Dressing, divided
• 1 Tbsp. brown sugar
• 1 Tbsp. GREY POUPON Dijon Mustard

Details

Servings 6
Adapted from kraftrecipes.com

Preparation

Step 1

PREHEAT oven to 375ºF. Prepare stuffing as directed on package, substituting apple juice for the water. Cut 1 of the apples into 1/2-inch chunks; stir into prepared stuffing. Spoon 1/4 cup of the stuffing mixture into pocket in each chop. Sprinkle chops with pepper; set aside. Spoon remaining stuffing into 13x9-inch baking dish.

HEAT large nonstick skillet on medium-high heat. Add half of the chops; cook 2 min. on each side or until browned on both sides. Remove chops from skillet, reserving drippings in skillet. Place chops over stuffing in baking dish. Repeat with remaining chops. Core remaining apple; cut crosswise into 12 rings. Place 2 apple rings over each chop. Brush evenly with 1 Tbsp. of the dressing.

BAKE 20 to 25 min. or until chops are cooked through (160ºF). Meanwhile, mix remaining 1/3 cup dressing, the sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve spooned over the apples and chops.

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Jazz It Up
For added color, prepare as directed substituting 1 red cooking apple, such as McIntosh or Cortland, for 1 of the Granny Smith apples. Core both apples, cut three 1/4-inch-thick rings from each apple, then chop remaining apples and use as directed.

How to Cut Pockets in Pork Chops
Use small narrow bladed sharp knife to carefully cut pocket in rounded side of each chop, being careful to not cut all of the way through to opposite side of chop. Don't panic if it isn't perfect looking, it won't affect the flavor at all.