 | Raspberry-Stuffed Pork Chops
4 boneless loin chops, one-inch thick
4 tablespoons of raspberry jam
1/2 cup of dried apricots, sliced
1 teaspoon of vegetable oil
4 tablespoons of cider vinegar
2 tablespoons of honey
4 tablespoons of orange juice
1 tablespoon of Dijon-style mustard |
|
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. Heat oil in nonstick fry pan 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 8-10 minutes.
Source: National Pork Producers Council
Per Serving (excluding unknown items): 272 Calories; 6g Fat (20.5% calories from fat); 21g Protein; 34g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 99mg Sodium. Exchanges: 3 Lean Meat; 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. |
-