Raspberry-Stuffed Pork Chops

Name: Raspberry-Stuffed Pork Chops
Ingredients: 4 New York pork chops boneless, top loin, 1 inch thick; 4 tablespoons raspberry jam; 1/2 cup dried apricot sliced; 1 teaspoon vegetable oil; 4 tablespoons cider vinegar; 2 tablespoons honey; 4 tablespoons orange juice; 1 tablespoon dijon style mustard

8 ingredients

2 steps

Ingredients

4 New York pork chops boneless, top loin, 1 inch thick
4 tablespoons raspberry jam
1/2 cup dried apricot sliced
1 teaspoon vegetable oil
4 tablespoons cider vinegar
2 tablespoons honey
4 tablespoons orange juice
1 tablespoon dijon style mustard

Directions

1

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.
2

Heat oil in nonstick frypan over medium-high heat. Brown chops on one side, about 2-3 minutes. Turn chops. Combine remaining ingredients and add to pan. Lower heat, cover and barely simmer 6-8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.