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Glazed Stuffed Pork Chops

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This dinner was a hit! I had the leftovers the next day and they were even better!


1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/2 cups  apple juice
2 Granny Smith apples, divided
6   bone-in pork chops (3 lb.)
1/2 tsp. black pepper
1/3 cup  plus 1 Tbsp. Light Raspberry Vinaigrette Dressing, divided
1 Tbsp. brown sugar
1 Tbsp.  Dijon Mustard

1. HEAT oven to 375ºF.

2. PREPARE stuffing as directed on package, substituting apple juice for the water. Cut 1 apple into 1/2-inch chunks; stir into stuffing. Sprinkle  chops with pepper. Spoon stuffing into 13×9-inch baking dish.

3. HEAT large nonstick skillet on medium-high heat. Add 3 chops; cook 2 min. on each side to brown. Remove chops from skillet, reserving drippings in skillet. Repeat with remaining chops. Place chops over stuffing.  Brush chops with 1 Tbsp. of the dressing.

4. BAKE 20 to 25 min. or until chops are done (160ºF). Meanwhile, mix remaining dressing, sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve over chops.

Serves 6.
Adapted from here.

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