Apple and Cranberry Stuffed Pork Chops

2 Thick Pork Chops (6oz. each)
1 apple chopped
1 white or yellow onion, chopped
2 tsp olive oil (divided)
2 Tbls balsamic vinegar (divided)
1/3 c. craisins
salt, pepper and ground thyme to taste

Spray skillet with coking spray then heat 1 teaspoon olive oil over medium heat. Stir in chopped onion and apple and cook, stirring occasionally for 5 minutes. Add in craisins and 1 tablesppon balsamic vinegar and continue cooking until the apple and onions have softened; about 5 minutes more. Season to taste with salt, pepper and thyme. Place the apple filling mixture onto a plate and refrigerate until cool enough to handle.

Preheat oven to 425 F. Lightly grease a small baking dish.

Cut a large pocket into the pork chops. Stuff the cooled apple mixture into the pork chops, securing with toothpicks if needed.

Heat the remaining 1 teaspoon olive oil in the original skillet over medium-high heat. Season the pork chops to taste with thyme, salt, and pepper and place into the hot skillet. Cook on each side until browned (about 3 minutes) and then transfer pork chops to the sprayed baking dish. Top pork chops with any remaining apple mixture, drizzle the remaning tablespoon balsamic vinegar over the mixture on top of the chops, then cover the baking dish with aluminum foil.

Bake at 425 F for 20-25 minutes depending on thickness; make sure the pork chops are completely cooked through. Remove foil and bake uncovered another 5 minutes or until the apple mixture has browned around the edges.

Enjoy! Makes 4 servings (one serving is half a pork chop and 1/4 the apple mixture)


Number of Servings: 4

Recipe submitted by SparkPeople user TOBEMYBEST.