Bitsy's Kitchen. Fruit Stuffed Pork Chops

Fruit Stuffed Pork Chops
6 lean loin pork chops (3/4 inch thick) 1 1/2 cups apple cider 5 cloves 1 cinnamon stick (3 inch) 1/4 cup diced pitted prunes 3 tablespoons dried currants 4 teaspoons vegetable oil, divided	1 cup finely chopped peeled apple 1/2 cup finely chopped onion 1/4 cup honey mustard, divided 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup dry breadcrumbs Vegetable cooking spray

Trim fat from chops. Cut a horizontal slit through thickest portion of each chop to form a pocket. Combine the chops, cider, cloves, and cinnamon stick in a large shallow baking dish. Cover and marinate in refrigerator for 2 hours, turning chops occasionally.

Remove the chops from marinade, reserving marinade; discard cloves and cinnamon stick. Pat the chops dry with paper towels; set aside.

Combine the reserved marinade, diced prunes, and currants in a small saucepan; bring to a boil. Remove from heat; let stand 10 minutes or until softened.
Drain, reserving 1/2 cup of liquid; set prunes and currants aside.

Heat 1 teaspoon oil in a small skillet over medium heat. Add the apple and onion; sauté 3 minutes. Add reserved 1/2 cup liquid, the prunes, and the currants, and cook over medium high heat for 2 minutes or until most of the liquid evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon mustard.

Sprinkle salt and pepper into pockets of the chops. Stuff about 3 tablespoons apple mixture into each pocket. Brush remaining mustard over both sides of chops, and sprinkle with breadcrumbs.

Drizzle remaining oil over bottom of a 15 x 10 inch jelly roll pan coated with cooking spray. Place pan in a 400 degree oven for 5 minutes. Remove from oven, and immediately add chops to pan. Bake at 400 degrees for 35 minutes or until browned, turning chops after 17 minutes.

Yield: 6 servings.