6 bone-in pork chops, each with a pocket cut for stuffing
1/2 tsp pepper
1/3 cup plus 1 Tbsp light raspberry vinaigrette dressing, divided
1 Tbsp brown sugar
1 Tbsp Grey Poupon Dijon mustard
Instructions
Preheat oven to 375 deg. Prepare stuffing mix as directed on pkg., substituting apple juice for the water. Cut one of the apples in 1/2 inch chunks. Stir into prepared stuffing. Spoon 1/4 cup of stuffing mix into pocket of each chop. Sprinkle chops with pepper. Set aside. Spoon remaining stuffing into 13 x 9 inch baking dish.
Heat large non-stick skillet on med-high heat. Add half of chops. Cook 2 mins 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 dressing.
Bake 20-25 mins until chops are cooked through (160 deg.F.) Meanwhile, mix 1/3 cup dressing, brown sugar and mustard in same skillet. Cook on med-high heat 1 minute or until bubbly and thickened. Serve spooned over apples and chops.
SHORTCUT - I prefer to place all the stuffing into baking dish instead of stuffing the chops. Follow the same directions using bone-in chops, unstuffed.
Originally Submitted
8/20/2009
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