Combine first 12 ingredients in a medium bowl.
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.
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.
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.
Bake at 350° for 15 to 20 minutes or until a meat thermometer inserted into stuffing registers 160°. Let stand 5 minutes before serving.
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