Apple-Stuffed Pork Chops

Ingredients

• 0.5 teaspoon pepper black
• 2 teaspoons brown sugar 
• 0.7 cup prune- cut to pieces dried pitted chopped
• 14.5 ounce fat-skimmed beef broth fat-free canned
• 3 tablespoons flour all-purpose
• 2 cups apples i use 2 granny smith apples diced peeled
• 0.3 cup pistachios chopped
• 6 ounce pork chops bone-in lean trimmed ( 3/)
• 5 tablespoons red wine sweet divided
• 1 teaspoon salt divided
• 2 tablespoons thyme leaves dried fresh chopped

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine 2 tablespoons port, apple, and next 4 ingredients (apple through sugar), stirring well.
2. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup apple mixture into each pocket.
3. Sprinkle pork evenly with 1/2 teaspoon salt and pepper.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 pork chops. Cook 7 minutes on each side or until done.
5. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
6. Combine 1/2 teaspoon salt and flour in a medium bowl, stirring with a whisk. Gradually add 3 tablespoons port and broth, stirring with a whisk.
7. Add mixture to pan, scraping pan to loosen browned bits. Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly.
8. Serve sauce with pork.