Pork Chops with Fruit Stuffing

Prep: 15 min | Cook: 15 min | Yield: 4 servings

Ingredients

• 1 (14.5 ounce) can College Inn® Chicken Broth 99% Fat Free
• 2 cups dry herb-seasoned stuffing mix
• 1/3 cup dried apricots chopped
• 1/4 cup dried cranberries
• 3 green onions, sliced
• 1/4 cup pecans, coarsely chopped (toasted)
• 1/2 teaspoon cinnamon
• 4 boneless pork chops, butterflied
• 1 teaspoon cornstarch

Instructions

1. For stuffing, in large bowl, combine ingredients 2 through 7; mix well. Add 1 cup broth, stirring to combine; set aside.
2. Pound chops to 1/2 inch thickness. Place 1/4 of stuffing on one half of each chop; fold other half over and secure with toothpick.
3. In large skillet sprayed with nonstick spray, brown chops on both sides. Add remaining broth. Simmer, uncovered, 8 to 10 minutes or until chops are cooked and stuffing is heated, turning once. Remove chops.
4. Dissolve cornstarch in small amount of water; add to juices in skillet. Heat, stirring until thickened.

Attribution

Recipe and photo used with permission from: Del Monte