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Fruit-Stuffed Pork Chops

Yield Makes 4 servings
Prep: 25 min., Cook: 10 min., Bake: 20 min., Stand: 5 min. If you have leftover stuffing, simply sprinkle it around the pork chops in the pan before baking. The flavors will complement one another. Don't be intimidated by the long ingredient list; you may already have many of these items in your pantry.


  • 1 (14.5-ounce) can pitted tart cherries, drained
  • 1 cup herb-seasoned stuffing mix
  • 1/2 cup chopped Granny Smith apple
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup raisins
  • 1/4 cup chopped dried apricots
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon pepper
  • 1/3 cup chopped onion
  • 5 tablespoons vegetable oil, divided
  • 4 (1 1/4-inch-thick) bone-in center-cut pork chops (about 3 pounds)

How to Make It

  1. Combine first 12 ingredients in a medium bowl.

  2. Cook onion in 1 tablespoon hot oil in a small skillet over medium heat 3 minutes or until tender. Add to cherry mixture, tossing to coat.

  3. Cut a slit (about 2 inches deep and 3 to 4 inches long; do not cut in half) in 1 side of each pork chop to form a pocket. Spoon stuffing mixture evenly into each pocket. Secure with a wooden pick.

  4. Cook pork in remaining 4 tablespoons hot oil in a large skillet over medium-high heat 3 minutes on each side or until brown. Place chops in a 13- x 9-inch pan.

  5. Bake at 350° for 15 to 20 minutes or until a meat thermometer inserted into stuffing registers 160°. Let stand 5 minutes before serving.