Stuffed Pork Chops

Ingredients

• 1.5 cups apple juice 
• 0.5 tsp pepper black
• 3 lb pork chops bone-in with pocket cut for stuffing (see tip)
• 1 Tbsp brown sugar 
• 1 Tbsp grey poupon dijon mustard 
• 2  granny smith apples divided
• 6 oz stove top stuffing mix for chicken
• 0.3 cup lite raspberry vinaigrette dressing divided kraft

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 375F.
2. Prepare stuffing as directed on package, substituting apple juice for the water.
3. Cut 1 apple into 1/2-inch chunks; stir into stuffing. Spoon into pockets in chops; sprinkle with pepper. Spoon remaining stuffing into 13x9-inch baking dish.
4. Heat large nonstick skillet on medium-high heat.
5. Add 3 chops; cook 2 min. on each side to brown.
6. Remove chops from skillet, reserving drippings in skillet. Repeat with remaining chops.
7. Place chops over stuffing. Core remaining apple; cut into 12 rings.
8. Place over chops; brush with 1 Tbsp. of the remaining dressing.
9. Bake 20 to 25 min. or until chops are done (160F). Meanwhile, mix remaining dressing, sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened.
10. Serve over apples and chops.