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Cranberry-Apple Stuffed Pork Chops
Prep: 40 minutes
Bake: 25 minutes • Serves: 6
1cup less-sodium chicken broth
4tablespoons unsalted butter
1package (6 ounces) Stove Top unprepared stuffing mix for pork
3/4cup dried cranberries
6(1-inch-thick) bone-in pork loin rib chops
1/2teaspoon ground black pepper
1.Preheat oven to 400°. Line large rimmed baking pan with aluminum foil; spray foil with nonstick cooking spray. In small saucepot, add apple, broth and butter; heat to boiling over medium-high heat. Stir in stuffing mix and cranberries. Remove saucepot from heat; cover and let stand 5 minutes. With fork, fluff stuffing. Makes about 4-1/4 cups.
2.Meanwhile, with sharp knife, carefully slice each pork chop horizontally all the way to the bone to form a pocket. Sprinkle both sides of pork chops with salt and pepper. Place heaping cup stuffing in pocket of each pork chop. Place pork chops on prepared pan.
3.Bake pork chops 25 to 30 minutes or until internal temperature of stuffing reaches 165° and pork reaches 145°.
Approximate nutritional values per serving:
455 Calories, 20g Fat (10g Saturated), 81mg Cholesterol,
763mg Sodium, 38g Carbohydrates, 2g Fiber, 24g Protein