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Glazed Stuffed Pork Chops

Prep Time:

20 min

Total Time:

45 min

Makes:

4 servings, 1/4 recipe (344 g) each.

What You Need!

1 pkg. (120 g) STOVE TOP Stuffing Mix for Chicken

1 cup apple juice

2 small Granny Smith apples, divided

4 bone-in pork chops (1-1/2 lb./750 g), each with pocket cut for stuffing (see Tip)

1/2 tsp. black pepper

1/4 cup KRAFT SIGNATURE Raspberry Vinaigrette Dressing, divided

1 Tbsp. brown sugar

1 Tbsp. Dijon mustard

Make It!

HEAT oven to 375ºF.

PREPARE stuffing as directed on package, substituting apple juice for the water. Cut 1 apple into 1/2-inch chunks; stir into prepared stuffing. Spoon 1/4 cup stuffing mixture into pocket in each chop. Sprinkle chops with pepper. Spoon remaining stuffing mixture into 13x9-inch baking dish.

HEAT large nonstick skillet on medium-high heat. Add half the chops; cook 2 min. on each side or until browned on both sides. Remove chops from skillet, reserving drippings in skillet; place over stuffing in baking dish. Repeat with remaining chops. Core remaining apple; cut crosswise into 4 rings. Place 1 apple ring over each chop. Brush with 1 Tbsp. dressing.

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

Kraft Kitchens Tips

Special Extra

For added colour, prepare as directed substituting 1 red cooking apple, such as McIntosh or Empire, for 1 of the Granny Smith apples. Core both apples, cut 2 (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 flavour at all.

Substitute

Prepare using Kraft Signature Balsamic Vinaigrette Dressing.

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