Raspberry Stuffed Pork Chops

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups raspberry jam
  • 12
    cup chopped dried apricot
  • 12
    cup honey
  • 2
    tablespoons diced onions
  • 2
    tablespoons cider vinegar
  • 1
    tablespoon fresh lemon juice
  • salt & freshly ground black pepper
  • 4
    pork loin chops, 1 1/2 inch thick
  • 12
    onion, sliced into rings
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DIRECTIONS

  • Preheat oven to 350.
  • Combine jam, apricots, honey, diced onion, vinegar, lemon juice, salt and pepper in medium bowl.
  • Make slits in sides of pork chops, forming pockets. Generously stuff some of jam mixture into each chop and secure with toothpicks. Set aside remaining jam mixture.
  • Arrange chops in 9 x 13 baking pan, sprayed with cooking spray. Bake 30 minutes.
  • Top each chop with some of the reserved jam mixture and onion rings. Cover and continue baking until meat thermometer registers 160F, about 30 to 40 mins more.
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