Cranberry-Apple Stuffed Pork Chops
Prep: 40 minutes
Grill: 10 minutes • Serves: 6
1 cup less-sodium chicken broth
4 tablespoons unsalted butter
1 package (6 ounces) unprepared stuffing mix for pork
3/4 cup dried cranberries
6 (1-inch-thick) Farmland bone-in pork loin rib chops
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Nonstick cooking spray
1. Prepare grill for direct grilling over medium heat. 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 e cup stuffing in pocket of each pork chop; secure with toothpicks. Spray both sides of pork chops with nonstick cooking spray.
3. Grill pork chops 10 to 12 minutes or until internal temperature of stuffing reaches 165° and pork reaches 145°, turning once halfway through cooking.
Approximate nutritional values per serving:
455 Calories, 20g Fat (10g Saturated), 81mg Cholesterol,
763mg Sodium, 38g Carbohydrates, 2g Fiber, 24g Protein
To bake stuffed pork chops, spray foil lined baking pan with cooking spray. Bake in preheated 400° oven for 25 to 30 minutes or until internal temperatures listed in recipe are reached.